Whole Wheat and Oat Bread

My husband is diabetic (that’s a kick-in-the-pants to a Pastry chef, isn’t it?).  Anyway, we stick to a pretty strict food plan for him.  I decided to develop a recipe for his sandwich bread that included both whole wheat and oats. This recipe is the result of that experimenting.
 
The first step is to create a “sponge” which develops the flavor profile.  The process for making bread is simple, though it takes time to allow for risings.  So, you’ll want to start this bread on a morning or afternoon when you have other things to do around the house.
 
In mixer bowl mix well with whisk:
3/4 cup warm Water
1 Tabl. Dry Yeast
1/4 cup Honey
1 cup Whole Wheat Flour

The "sponge"

Cover the bowl with plastic wrap and allow this “sponge” to rest in a warm place for 1 hour as it doubles in size.

Add to the above bowl:
3/4 cup Warm Water
2 Tabl. Butter, softened
1/2 cup Oatmeal
1-1/4 cup Whole Wheat Flour
1-1/2 cups Bread Flour
1-1/2 tsp. Salt

Use the dough hook and mix until dough it forms a ball.  Knead the dough on the counter for about 5 minutes.  Place in a greased bowl, cover with saran wrap and allow to rise 2 hours.

After 2 hours, punch the dough down.  Roll and shape into loaf.  Place the dough into a greased loaf pan.  Allow to rest until fully risen.

Bake in 375 degree oven for 30-35 minutes.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 12, 2010, in Breads, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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