Oatmeal Wheat Bread

Sandwich bread is really easy to take for granted.  It often functions simply as a vehicle for more exciting, flavorful ingredients.  Mustards, jams, cheeses, and meats.  It's not fancy, it's not especially expensive, and there are an overwhelming amount of varieties at the supermarket.   It's a little intimidating taking on such an institution.  Can a home-made loaf really stand up to those millions of commercial versions?

The answer, of course, is yes.

One of the things that I am really coming to value, as I further my cooking knowledge and capabilities, is the ability to control ingredients.  It allows me to make real choices about what I want to eat  or not (including deciding not to eat too many of those Compost Cookies).  Being able to make and eat freshly baked bread, without preservatives, additives, and chemicals is, in my opinion, really liberating.  And realizing that you can make bread that is delicious and wholesome without sweat or tears?  Empowering.  Self-reliant.  Delicious.

Rustic artisan bread is impressive, but sandwich bread is a real staple.  This recipe is so simple, and the ingredients are all so straightforward and good.  The result is soft and slice-able, the crust is just a little bit chewy and crunchy.  The flavors of the honey, wheat, milk and oats come together to make something that is warm and mild and comforting.  It's so easy with the mixer.  As usual it's just takes some organization time-wise. 

Oatmeal Wheat Bread

Adapted from Gourmet

1 cup whole milk

1/2 cup old-fashioned rolled oats (not quick cooking)

1/4 cup warm water

1 Tbsp active dry yeast

1/4 cup honey

2 Tbsp olive oil* (+ more for oiling the bowl and pan) 

1 1/2 cups stone-ground whole-wheat flour

1 cup unbleached all-purpose flour

1/2 Tbsp salt 

Heat the milk in a saucepan over low heat until almost (but not quite) boiling.  Remove the pan from the heat and stir in the oats. Let it cool of a little, until it is warm, not hot.

Stir together the warm water, yeast and honey in a small bowl.  Let stand until foamy (if it doesn't foam, start over with new yeast).  Stir the yeast mixture and the olive oil into the warm oats and milk.  

Stir together the wheat flour, all purpose flour, and the salt in a separate bowl, and mix with the wet ingredients. 

Put everything in the stand mixer with the dough hook attachment.  Set to level *2* and let it knead for about 10 minutes, scraping down the sides of the bowl occasionally.  It should be smooth, soft and elastic (and very sticky).  

Oil a large bowl (and your hands).  Form the dough into a ball and transfer into the bowl, making sure that the dough-ball is lightly coated in oil.  Cover the bowl loosely with plastic wrap, and place it in a warm area (I like to put it in my gas stove, which is just a little bit warm from the pilot light when it's off).  Let it rise until doubled in size, 1 to 1 1/2 hours.

Lightly oil a 8x4 inch loaf pan.  Turn the dough onto a lightly floured surface, and knead several times to remove air.  Shape the dough into a rough square, and roll like a cigar.  Place it, seam side down in the prepared loaf pan.  Cover the pan loosely with plastic wrap, and put it in a warm place for a second rise.  Let it rise until doubled in size, about 1 hour.

Put the rack in the middle of the oven, and preheat the oven to 375.  

Beak until the bread is golden and loaf sounds hollow when tapped on the bottom, about 35-40 minutes.  

Remove the bread from the pan, and cool on a rack completely, about 1 1/2 hours, before slicing.