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Leftover Oatmeal Bread.  I think it's lopsided because of uneven oven temperature.

Leftover Oatmeal Bread. I think it’s lopsided because of uneven oven temperature.

I made this one day because it’s hard to judge the amount of oatmeal to make for my family and we had some leftover.  I hate to let food go to waste, but there was only a small amount and who wants to eat leftover oatmeal?  Luckily, it coincided with needing to bake bread.

I used as a recipe base (to approximately guess what amounts of flour/water etc. to use) the basic french bread recipe in the e-book Fresh Loaf Pocket Book of Bread Baking, by Floyd Mann (the site owner of The Fresh Loaf).  When I bought it, the e-book was available in Nook format as well as Kindle.  Now I can’t find it on the Barnes and Noble site.  If you have a Kindle, the Pocket Book of Bread Baking is an inexpensive and concise introduction to bread baking and has some really useful tips and good recipes.

The water level of leftover oatmeal is hard to gauge and variable by maker/batch, so the flour amounts are pretty imprecise.

Leftover Oatmeal Bread (one loaf)

  • 2 c. all-purpose or bread flour (plus another 1/2 to 3/4 c. to be added during kneading)
  • 1/2 cup whole wheat flour
  • 1/2 cup leftover oatmeal
  • 1 tsp. salt
  • 1 1/2 tsp. (1/2 tablespoon) instant yeast
  • 1/8 cup sugar
  • 1/8 cup oil
  • 3/4 c. warm water (if it’s too hot to touch comfortably, it’s too hot for the yeast, but it can be pretty warm)

Mix 2 cups of white flour, the whole wheat flour, salt, yeast, and sugar together in a large bowl.  In a separate bowl, add the warm water and oil to the oatmeal, using a spoon to mix the liquids into the oatmeal and break up any large lumps.  Larger amounts of oatmeal could be used, as long as the amount of water is reduced correspondingly.  For 1 cup of oatmeal, I’d take out at least 1/4 c. water, plus a tablespoon or two.

Add the oatmeal mixture into the dry ingredients and mix until a fairly sticky dough forms. Turn out on a floured surface and knead for 8-10 minutes, adding flour as needed to obtain a moderately soft, elastic dough, only slightly sticky.

Place the dough ball into an oiled bowl, cover, and let rise for 30 to 45 minutes in a warm spot. I usually zap a wet rag in the microwave for a minute and then let the dough rise in the warm, steamy microwave.

Take the dough out and shape into a loaf, place in a 8.5″ x 4.5″ loaf pan.  Let rise another 30 to 40 minutes.  If you use active dry yeast instead of instant, it will take longer to rise.  While the bread is rising, preheat your oven to 350 degrees.

Bake for 30-40 minutes or until a thermometer inserted into the center of the loaf reads at least 190 degrees F.  If you don’t have a thermometer, bake until the loaf sounds hollow when thumped on the bottom.

Really, I think thermometers are very useful in baking.  I even wrote a blog about how kitchen thermometers changed my life. 🙂

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