We love our morning porridge, and have switched from 7-grain rolled cereal to our new favorite – Scottish Oatmeal. Scottish oatmeal is ground, and the flavor and texture is incredible. Of course, once I dump a little bit of brown sugar, a handful of toasted pecans and an ocean of milk on it, it’s maybe a wee bit less healthy…but so satisfying!
I finally broke down and bought a 25 pound bag of the stuff, and then felt obligated to use it in a recipe. Cookies turned out kind of “meh”. I’ll have to work on that idea. But the bread? It’s wonderful, with a hearty, dense, flavorful. Best of all, it doesn’t crumble when you slice it. And toasted? Mmmmm.
And did I mention it is EASY??? It really is!
|Braw Scottish Oatmeal Bread|| |
- 2½ cup very warm water, divided
- big pinch of sugar
- 2 packages active dry yeast
- 2 cups Scottish oatmeal (this is a ground oatmeal, not rolled)
- 2 cups whole wheat flour
- 3 cups white bread flour
- ½ cup honey
- 2 tablespoons cooking oil (I use avocado or peanut oil)
- 1 tablespoon salt
- In a small bowl, combine ½ cup warm water with pinch of sugar. Sprinkle yeast over the top and let mixture sit for approximately 5 minutes (or until bubbly and foamy).
- In a large bowl (a stand mixer with dough hook works best) combine the oatmeal, wheat flour, and bread flour.
- With the mixer on low, add the remaining 2 cups warm water, yeast mixture, honey, oil, and salt.
- Continue to knead using the dough hook for 4-5 minutes. If kneading by hand, place the dough on a lightly floured surface and knead for 6-7 minutes.
- Place dough in a large greased bowl. Cover with a towel and allow dough to rise until doubled, about 1 hour.
- Prepare two bread pans by spraying with a flour and oil mixture (like Baker's Joy) or greasing pans with shortening.
- Punch down dough and separate into 2 equal pieces. Form into loaves and place in pans. Cover and allow dough to rise until doubled, about 1 hour.
- Heat oven to 375F.
- Bake for 35-40 minutes. Bread should be a rich brown color, and when tipped out of the pan onto a cooling rack, the bottom of the loaves should be light brown and sound hollow when tapped.
- Brush the top of the loaves with butter, if desired.
- Allow loaves to cool before slicing....if you have that kind of willpower!
Okay, this was my nod to “almost healthy”. Now…on to Valentine’s Day and all things chocolate!