Irish steel cut oats bread recipe

Irish steel cut oats bread recipe

This recipe yields a dense dough, so make use of a stand mixer for mixing. Make certain the oatmeal mixture is awesome before mixing using the yeast mixture. For those who have oatmeal at breakfast making a sandwich with this particular bread for supper, you are able to satisfy the suggested 1 1/2 cups oatmeal each day. Irish Oatmeal Bread recipes will also be a large hit on St. Patricks Day.

2 loaves, 14 servings per loaf (meal: 1 slice)

Ingredients

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2 1/4 cups boiling water

1 3/4 cups steel-cut oatmeal

1 tablespoon salt

3 tablespoons butter

3 tablespoons light brown sugar

Dash of granulated sugar

2 packages dry yeast (a couple of 1/4 teaspoons each)

1/2 cup tepid to warm water (100° to 110°)

3 1/4 cups all-purpose flour, divided

3 cups wheat grains flour

1 large egg, gently beaten

Preparation

Combine the very first 5 ingredients within the bowl of the stand-up mixer, and let stand 25 minutes.

Dissolve granulated sugar and yeast in tepid to warm water let stand a few minutes or until foamy. Increase oat mixture. Gently spoon flours into dry calculating cups level having a knife. Progressively add 2 3/4 cups all-purpose flour and three cups wheat grains flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (8 minutes) add an adequate amount of the rest of the all-purpose flour, 1 tablespoon at any given time, to avoid dough from sticking with hands (dough will feel sticky).

Place dough inside a large bowl coated with cooking spray, embracing coat top. Cover and let increase in a hot place (85°), free of drafts, one hour or until bending in dimensions. (Lightly press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough lower cover and let rest a few minutes. Divide in two. Dealing with one portion at any given time (cover remaining dough to avoid drying), roll each portion right into a 14 x 8-inch rectangle on the floured surface. Roll-up each rectangle tightly, beginning having a short edge, pressing firmly to get rid of air pockets pinch seam and ends to close. Place each loaf, seam sides lower, inside a 9-inch loaf pan coated with cooking spray. Cover and let rise half an hour or until bending in dimensions.

Preheat oven to 350.

Uncover dough, and brush egg evenly over loaves. Bake at 350 for forty-five minutes or until loaves are browned below and seem hollow when drawn on. Remove from pan, and awesome on wire racks.

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