.................. Cooking with Barry & Meta: KA Back-of-the-Bag Oatmeal Bread

With oats on both the inside and out, I thought this would be a great way to add oatmeal to my morning menu . . . an alternative to my daily Steel-Cut Oats and another attempt to help lower my bad cholesterol levels.

King Arthur makes great flour and their recipes always look so enticing + their step-by-step instructions are thorough and complete. However, even though I use their recommended products and even weigh ingredients, I find the resulting doughs to be less pliable than my other favorite recipes.

I have baked bread for 50+ years and taught high school and adult baking/bread classes. I am most familiar with recipes that suggest approximately flour measurements (ie. 2 to 3 cups)—starting with the least amount and adding more only if needed. While some flours have a variable protein content that does effect the amount of flour used, KA flour’s protein content is consistent and this is why, I believe, that their recipes state exact measurements. However, every time I use that exact measure, I am sorry. Consequently, I adapted this recipe to 2 to 3 cups (240.66 to 361 gram). I added the 2 cup equivalent and then only enough extra to make the dough pliable (less than an additional 1/2 cup).

Find the original KA recipe on their website — Back-of-the-Bag Oatmeal Bread

KA Back-of-the-Bag Oatmeal Bread Yield: One 9" x 5" loaf

Dough

32 to 3 cups (240.66 to 361 grams) King Arthur Unbleached Bread Flour – original recipe calls for 3 cups (361 g)

1 cup (89g) old-fashioned rolled oats

2 tablespoons (28g) butter

1 1/2 teaspoons (9g) salt

3 tablespoons (40g) brown sugar or 3 tablespoons (63g) honey

2 teaspoons instant yeast

1 1/4 cups (283g) lukewarm milk

Topping

1 large egg white

1 tablespoon (14g) cold water

1 to 2 tablespoons (6g to 12g) old-fashioned rolled oats

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, Add 2 cups (240.66 g) flour and remaining dough ingredients; mix together all of the ingredients to form a rough, shaggy dough.
Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes, adding more flour only if needed. Note: The dough may feel quite sticky at the beginning but be careful about adding too much more flour as additional flour will make the loaf dry (I added less than 1/2 cup more). If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6” x 8” rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom. OR, use your favorite shaping method.
Place the log in a lightly greased 9" x 5" loaf pan, and tent the pan with lightly greased plastic wrap or the cover of your choice. Allow the dough to rise for 1 to 1 1/2 hours, until it's crested about 1" over the rim of the pan.
Ready to go into the oven.
Towards the end of the rising time, preheat your oven to 350°F with a rack in the center.
To add the topping: Uncover the risen loaf. Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats.
To bake the bread: Bake the bread for 35 to 40 minutes, until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking. When done, a digital thermometer inserted into the center of the loaf will register 190°F. If you don't have a thermometer, slide the bread out of its pan and tap its bottom with your fingers: you should hear a hollow thump.
Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Store, well wrapped, at room temperature for several days; freeze for longer storage.

Recipe without photos . . .