Irish Oatmeal Bread

After the State Fair Oatmeal bread competition, I have been wanting to try other oatmeal bread recipes to see if I can find one that I like really well.  I had a hankering to try this bread because it had steel cut oats in it, and I had a bag sitting in my pantry that I wanted to use up.  I would make this bread again because it uses whole grains, is  light, has good flavor, and the steel cut oats add some nice little nuggets of chewiness. 

2 loaves, 14 servings per loaf (serving size: 1 slice)

Ingredients

• 2 1/4  cups  boiling water
• 1 3/4  cups  steel-cut oats
• 1  tablespoon  salt
• 3  tablespoons  butter
• 3  tablespoons  light brown sugar
• Dash of granulated sugar
• 2  packages dry yeast (about 2 1/4 teaspoons each)
• 1/2  cup  warm water (100° to 110°)
• 3 1/4  cups  all-purpose flour, divided
• 3  cups  whole wheat flour
• Cooking spray
• 1  large egg, lightly beaten

Preparation

Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.

Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350º.

Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

Nutritional Information

Calories: 154 (15% from fat) Fat: 2.5g (sat 1g,mono 0.7g,poly 0.4g) Protein:5.1g Carbohydrate: 28.9g Fiber: 3g Cholesterol:11mg Iron:1.8mg Sodium: 267mg  Calcium:15mg

Judy Lockhart, Cooking Light, JANUARY 2004