Braw Scottish Oatmeal Bread

Braw Scottish Oatmeal Bread The Rowdy BakerWe 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 and tea The Rowdy Baker

Braw Scottish Oatmeal Bread
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Makes 2 loaves
Ingredients
  • 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
Instructions
  1. 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).
  2. In a large bowl (a stand mixer with dough hook works best) combine the oatmeal, wheat flour, and bread flour.
  3. With the mixer on low, add the remaining 2 cups warm water, yeast mixture, honey, oil, and salt.
  4. 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.
  5. Place dough in a large greased bowl. Cover with a towel and allow dough to rise until doubled, about 1 hour.
  6. Prepare two bread pans by spraying with a flour and oil mixture (like Baker's Joy) or greasing pans with shortening.
  7. 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.
  8. Heat oven to 375F.
  9. 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.
  10. Brush the top of the loaves with butter, if desired.
  11. Allow loaves to cool before slicing....if you have that kind of willpower!

 

You'll need this...and a pinch of sugar!

You’ll need this…and a pinch of sugar!

Yeast mixture should be bubbly.

Yeast mixture should be bubbly.

Whole wheat flour (left) and Scottish oats (right)

Whole wheat flour (left) and Scottish oats (right)

Dough should come cleanly away from the side of the bowl

Dough should come cleanly away from the side of the bowl

Place dough in a greased bowl to rise

Place dough in a greased bowl to rise

Doubled! Ready to form into loaves and place in pans.

Doubled! Ready to form into loaves and place in pans.

Tried one standard loaf pan and one slightly larger. Small pan yielded a taller loaf, as expected.

Tried one standard loaf pan and one slightly larger. Small pan yielded a taller loaf, as expected.

Looking good. Time to preheat the oven.

Looking good. Time to preheat the oven.

Perfect! The bottom of the loaf should be lightly browned and hollow sounding when tapped

Perfect! The bottom of the loaf should be lightly browned and hollow sounding when tapped

"Allow bread to cool before slicing" Hah! We fight over the warm heels in this house.

“Allow bread to cool before slicing” Hah! We fight over the warm heels in this house.

Okay, this was my nod to “almost healthy”. Now…on to Valentine’s Day and all things chocolate!

Lorinda

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