Quaker Oats Honey Bread

Hello loyal follower(s)

  In pursuit of lighter bread so that one ounce of it actually has some size to appease Mr Nut the diabetic, he modified a previous recipe from July 29, 2010 in the blog: www.thecrustydoughnut2.blogspot.com.
One way to lighten up the bread was to remove the Whole Wheat flour.  Also, Mr Nut has cooked the oatmeal before adding it to the bread dough, and he also has added the uncooked rolled oats.  He prefers  using the cooked oatmeal approach.

Mr Nut got too  anxious about adding water to the dough, yielding a dough that was very wet and almost unworkable.

That sort of explains the weird shapes.


The color was good, and the crust was very crisp.

The side views show that the loaves had some height to them.

The crumb looked good and the taste was excellent.





The recipe follows:



À bientôt,

Mr Nut

Quaker Oats Honey Bread   blog of 11-24-2011: revised 1-20-2012

European style: (Crisp-crust; large air spaces)

Inspired by Jim Lahey’s My Bread 

Modified for a Cuisinart stand mixer; speeds from 1 to 12

Using cast iron Dutch ovens with a seven inch diameter

Yield two seven inch rounds

     This recipe provides the ultimate freedom of choice with timing and techniques. It is possible to start this bread anytime of the day and modify the  fermentation time to meet your schedule.

    Oat meal lacks the proteins needed for making gluten. Vital Wheat Gluten was added to help compensate for the lack of gluten producing proteins.

    The following (optional) natural healthful ingredients are added to improve bread volume or taste.

           Salt: Sea Salt, which contains additional minerals for better gluten development.

           Dough Enhancer: See April 5, 2011 blog for ingredients and an explanation of    

           their function.

     Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.

Totals for this recipe:  705 carbs;  3866 calories.

Ingredients:

2 1/4 cups water

1 1/2 cups (10.5 oz; 150g) Quaker oats (quick one minute).        81 g; carbs, 450 calories

1 tablespoon Sea Salt

1/4 cup Canola oil.                                                                 0 carbs,  480 calories 

1/4 cup Clover honey.                                                          68 g; carbs,  240 calories

5  1/2 cups (28 oz; 770 g) bread flour.                                      502 g; carbs, 2420 calories

1 teaspoon instant dry yeast.

1/2 cup ( 2.5 oz 70g) Vital Wheat Gluten.                        46 g; carbs, 200 calories

1/4 cup Dough Enhancer.                                                 8 g, carbs,  76  calories

about 1 cup  water.

1. Oatmeal:

In a large pan with a cover bring 2 1/4 cups of water to a boil; add 1 tablespoon sea salt. 


Gradually add 1 1/2 cups of Quaker oats to the water. Then reduce heat (1/3 towards low from 


medium) and cook until it begins to thicken: (about one minute), cover it and set it aside until it 


cools a little  ( about 20-30℉).

2. Wet Mix:

As the Oatmeal cools, mix into the oatmeal, by hand  the red ingredients  ( 1/4 cup oil first, 


then 1/4 cup honey, using the same 1/4 cup measure,) .

3. Dry Mix:

In the mixer bowl using the Chef Whisk on speed 1, mix the Blue ingredients, minimize the 


mixing time. 

4. Combine Ingredients:

Switch to the Paddle Blade at speed 2, and slowly combine the Oatmeal and the blue

 ingredients, EXCEPT THE WATER. Don't add more water just yet: the flour will absorb water 

from the oatmeal very slowly. Let the dough rest, maybe 15 minutes. Then add only the 

amount of water needed (about 1 cup) to make stuff but workable dough.  Keep the 


mixing to a minimun.   

5.  Rest: Allow the mixture to rest for about five to ten minutes, then move the dough to 


another oiled bowl. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with 


oil, and cover the bowl. 

6.  First fermentation; Set the dough out at room temperature 72-75℉ (use a heating pad if 


room is cool) for 12 to 18 hours. If convenient, deflat the dough about halfway through 


the rise.

7.  Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough 


with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. 


Add more  flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. 


Turn bowl and fold dough 6 more times (maximum of 8 folds). Divide the dough into two 


rounds.  Let it rest for 5-10 minutes.

8.  Second Fermentation: Set out two 15-inch squares of baking parchment paper and 


 generously dust them with flour.  Place each round in the center of the parchment paper.  


Generously dust the rounds with more  flour.  Using the parchment paper as a sling, transfer 


the loaves to bowls just slightly smaller in diameter than the Dutch oven to be used. Tent the 


dough with larger bowls. Let them ferment for 1 1/2 to 2 hours until the dough doubles from the 


deflated size.

9.  Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the 


Dutch ovens; preheat to 450°F. If you have a pizza stone place it near the bottom of the oven it 


will act as a heat sink. 

10.  Final Dough preparation: Sprinkle or spray the dough tops generously with water.  


Using the parchment paper as a sling, carefully lift the dough into the Dutch ovens ; take care 


not to touch the hot pots. Immediately top the pots with their lids.

11.  Baking: Reduce the heat to 425°F. Bake on the lower rack for 40 minutes. Remove the 


lids. Using the parchment paper, lift the loaves from the pots and remove the parchment 


paper. Place a piece of aluminum foil on the oven rack.   Then place the loaves on the 


aluminum foil (If the tops are well browned, cover them with foil.).  Bake for 25 to 35 minutes 


longer, until a skewer inserted into the thickest part comes out with just a few crumbs on the 


tip (or until the center registers at least 200°F on an instant-read thermometer). Then bake for 


5 minutes longer to ensure the center is baked through. Note: the appearance of the loaves is 


more important in determining the doneness of the loaves than the internal temperature (from 


Cook's illustrated magazine, May-June 2011 page 31).  Cool  loaves thoroughly on a wire 


rack.