OATMEAL WALNUT BREAD

There’s always first time for everything and this is also my first time making my own loaf of bread. I’m glad to announce that it turned out GREAT! I got this King Arthur Flour’s bread flour and at the back of the package, there’s recipe for OATMEAL BREAD. I don’t own a bread machine, so I use manual method. I added walnut to the recipe since we have some around and I love nuts. This will also make a great sandwich bread. The smell of the bread baking is just heavenly!!!

Another variation I made was with Raisin instead of Walnut

OATMEAL WALNUT BREAD

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Ingredients

• ▢ 3 C of bread flour
• ▢ 1 C old-fashioned rolled oats
• ▢ 2 Tbsp butter or margarine
• ▢ 1 ½ tsp salt
• ▢ 3 Tbsp brown sugar or honey I used brown sugar
• ▢ 2 tsp instant yeast of 1 packet or active dry yeast*
• ▢ 1 ¼ C lukewarm milk
• ▢ ¾ C walnuts or you can use raisins or currants -optional

Instructions

 

• MANUAL METHOD:
• Mix all ingredients in a large mixing bowl to form a shaggy dough
• Knead dough, by hand for 10 minutes, by machine for 5 minutes till it's smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk
• BREAD MACHINE METHOD:
• Place all ingredients (except the nuts/raisins/currants) into the pan of your machine, program machine for manual or dough, and press start
• About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the nuts/raisins/currants about 3 minutes before the end of the final kneading cycle
• SHAPING:
• Transfer the dough to lightly oiled surface, and shape it into a log
• Place the log in a lightly greased 9 x 5 inch loaf pan, cover the pan with lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1 to 2 inches over the rim of the pan
• BAKING:
• Bake the bread in a preheated 350F oven for 35 to 40 minutes (I baked mine about 45 minutes), until an instant-read thermometer inserted into the center registers 190F. If the bread appears to be browning too quickly, tent it with aluminium foil for the final 10 minutes of baking

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