Ingredients:
1/4 c boiling water
3/8 c cold water
5/8 c milk
1 1/2 T honey
2 1/4 t instant yeast (one packet)
1 egg
2 T oil
318 g whole wheat flour (2 1/2 c)
80 g rolled oats (1 c)
1 1/2 t kosher salt
Method:
Add all of group 1 ingredients to the bowl of a stand mixer, and whisk to combine using the whisk attachment.
Switch to the paddle attachment, add the remaining ingredients, and mix for 1 minute. Switch to the dough hook and continue mixing for 2 more minutes. The dough should come together, but still be sticky. If it feels too wet, add flour in 1 T increments until the dough comes together (but is still sticky). Knead for an additional 4 minutes using the dough hook.
Oil the bowl, cover the dough and let proof 60-70 minutes, or until doubled.
Oil a loaf pan, form dough into loaf by folding in sides and rolling up into a log, and proof for 1 hour, or until dough crowns over top of pan. Halfway through, preheat oven to 350°F.
Bake for 35-40 minutes, or until loaf reaches 190°F internal temperature.
Remove loaf from pan after 10 minutes, cool completely on a rack, slice, freeze and toast as needed.
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