Tuesday, February 16, 2010

Fabulous Sandwich Bread

I've been on the hunt for a delicious sandwich bread for the past year or so. I want something chewy, but light, and full, but not dense. I also wanted to it to be at least partially wheat, and wanted to avoid a ton of sugar. I stumbled upon this recipe for Oatmeal Buttermilk Bread over at Confections of a Foodie Bride when I was perusing blogs last week. I'm now already on my second loaf, and we love it.

I've adapted it a bit for making the dough in a bread machine. If you're not using a bread machine, just head over to her site and follow the instructions there. Using my bread machine on the dough cycle always gives me near-perfect results with dough, so that's what I did. I use a Zojirushi Home Bakery Supreme, which can bake up to a 2 lb loaf. The order of ingredients for this machine is liquids first, but be sure to check your own machine for the correct order. (I wasn't totally sure where to put the soaked oats, so I just add them with the liquid component, and it's worked fine.)

Oatmeal Buttermilk Bread
Adapted from Confections of a Foodie Bride

1 1/2 cup rolled oats
1 cup boiling water
1/4 cup water
2 Tbsp + 2 tsp agave, divided
1 1/2 cups buttermilk
1/2 cup extra virgin olive oil
2 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
2 tsp salt
2 tsp instant yeast

Set aside 1/4 cup oats. Place the remaining oats in a bowl, and add the boiling water. Mix with a spoon, and let sit for 10 minutes.

While the oats are sitting, in the bread machine bucket, add water, 2 Tbsp + 1 tsp of agave, buttermilk, and olive oil. Once the oats are ready, add them. On top of this, add the 2 flours and salt. Make a little well in the flour for the yeast. Place bucket in bread machine and run the dough cycle (I've been using the quick dough cycle with great results).

When cycle is completed, transfer dough to a floured surface. Flatten it with your hands to release any air bubbles, to about a 12 x 6 inch rectangle, and position it so that a long side is facing you. Fold the 2 short ends on the top, so that they meet in the middle. Starting with the closest side, roll the dough away from you into a log shape, and let it rest on its seam for a few minutes.

Preheat the oven to 385. Transfer the dough to an oiled 10 x 5 loaf pan (a 9 x 5 pan is too small), pressing dough into the corners. Combine 1 tsp of agave with 1/2 tsp very hot water. Brush the agave/water mixture over the top, and sprinkle the remaining oats over the top. Let sit for 35-45 minutes, just until loaf has risen over the pan.


Bake at 385 for 1 hour, and allow to cool completely before slicing. Enjoy! (I didn't get a picture of the finished product, because when I was making today's loaf, I completely forgot about it rising in the pan. It was a bit puffy. Still good, but not so pretty.)

1 comment:

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