My Mom is an avid reader and loves magazines of all kinds. One of the publications she subscribes to is the Hoard’s Dairyman, where she found this recipe.
I made a practice recipe a few weeks ago and this batch to take to my CFEL Meeting last Saturday.
4 cups flour – I used 2 cups white whole wheat flour and 2 cups all purpose flour.
1 cup whole wheat flour
1 ½ cup rolled oats (oatmeal)
1/3 cup brown sugar
½ cup butter
2 tsp salt
1 tsp yeast – I used 2 tsp.
2 ¼ cup cold water
Put all ingredients in large bowl and mix. Makes a sticky dough.
Cover with plastic wrap and let it sit for at least 8 hours, or overnight. It will become bubbly. On this batch I mixed up the dough on a Thursday night and put it in the refrigerator around 4:45 pm.
Turn dough out onto a lightly floured surface. Choose a 14 -15 inch lidded roaster pan or stoneware baker or 9 X 12 inch casserole dish with cover, or cast-iron dutch oven, or 9 to 10 inch round lidded baking crock. Do not knead!
Shape dough to fit container and place in lightly greased pan of your choice, smoother side up. Cover and let rise for at least an hour. I let the dough rise for almost 2 hours before placing it in the oven. Slash a ½-inch-deep hash mark into the loaf. I skipped the slash marks.
Place into a cold oven. Set oven to 450 degrees. Bake bread for 45 to 50 minutes, then remove lid if crust needs further browning (usually crust doesn’t need further browning.) I baked the bread 45 minutes then, 5 more minutes with the lid off.
Remove from oven and turn out onto rack. Cool completely before cutting.
This is a very heavy, dense, and moist bread that will NOT rise big or be airy.
Sourdough Oat Bread is the new favorite for Mom and I. Good Luck and Enjoy!