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Whole Wheat Sandwich Bread

Posted in Breads, DIY, tagged , , , on March 10, 2013 | Leave a Comment »

Whole Wheat Sandwich Bread from Kristine's Kitchen

It’s been a while since my last post, but not for lack of wanting to work on the blog. I’ve just been so busy, both with Julia’s 4th birthday party (yes, she’s 4!) and report cards. The party was a lot of fun, and I hope to write up a post about it soon.  The report cards are done and I’m all set for parent conferences next week, so I finally have a few minutes to devote here.

This whole wheat sandwich bread is a recipe I’ve been wanting to share for a while. Making more of our staples the homemade way is an undertaking that I’ve really been enjoying. Greek yogurt, graham crackers, and burger buns are just a few of the other foods I’ve made myself. I definitely don’t always make these rather than buying them, but when I have the time I try to.

This bread is my favorite out of the many whole wheat bread recipes I’ve tried. It is very easy to make, especially if you have a stand mixer to do the work of kneading the dough. My only issue with the recipe is that it only makes one loaf instead of two. I tried doubling it one time, but it was too much dough for my 5 quart stand mixer. If you have a larger capacity mixer it might work. I like to freeze my bread to keep it fresh longer. To do this, let it cool completely, then slice, and freeze in a zip-top plastic bag.

One of my favorite ways to enjoy this bread is lightly toasted (or fresh and warm from the oven) and topped with some almond butter.  It’s a perfect, healthy, and delicious snack.

Whole Wheat Sandwich Bread from Kristine's Kitchen

Whole Wheat Sandwich Bread

Printable Recipe

Makes one 9-inch loaf

Ingredients:

  • 1 cup warm whole milk (110 degrees)
  • 1/3 cup warm water (110 degrees)
  • 3 tbsp. honey
  • 3 tbsp. plus ½ tbsp. unsalted butter, melted and cooled, divided
  • 1 ¾ cups (9 2/3 oz.) whole wheat flour
  • 1 ½ -2 cups (8 ¼ to 11 oz.) bread flour
  • ¼ cup wheat germ
  • 1 envelope (2 ¼ tsp.) instant or rapid-rise yeast
  • 2 tsp. salt
  • Vegetable oil spray

Directions:

  1. Combine the milk, water, honey, and 3 tablespoons melted butter in a large liquid measuring cup; whisk to combine. In the bowl of a stand mixer fitted with the dough hook, combine the whole wheat flour, 1 ½ cups bread flour, wheat germ, yeast, and salt. Mix briefly to combine. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
  2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining ½ cup bread flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.
  3. Turn the dough out onto a lightly floured work surface and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  4. Spray a 9 by 5-inch loaf pan with vegetable oil spray. Turn the dough out onto a lightly floured work surface. Press the dough into a 9-inch square, roll it into a tight cylinder, and pinch the seam closed. Place the dough, seam-side down, into the greased loaf pan. Spray the loaf lightly with vegetable oil spray, cover loosely with greased plastic wrap, and let rise in a warm place until the loaf has nearly doubled in size, 45 to 75 minutes. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F.
  5. Brush the loaf with the ½ tablespoon melted butter. Bake until the crust is golden and the center of the bread registers 200 degrees on an instant-read thermometer, about 40 to 50 minutes, rotating the loaf halfway through baking.
  6. Cool in the pan for 15 minutes, then turn out onto a wire rack and let cool to room temperature before slicing.

Source: The America’s Test Kitchen Healthy Family Cookbook

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Honey Oatmeal Quick Bread

Posted in Breads, tagged , , , on January 9, 2013 | 7 Comments »

honey oat quick bread from Kristine's Kitchen

This recipe is one of those that immediately drew me in and I couldn’t get it out of my mind until I was in my kitchen baking. Bread and oatmeal on their own each invoke warm, comforting feelings, so it’s no surprise that together they are irresistible. And when that oatmeal bread is a quick bread that you can easily mix up by hand in just two bowls, you can’t help but get yourself into the kitchen to start baking.

This honey oatmeal quick bread is great for snacking, or serving with dinner. I like that it’s made with plenty of oats and whole wheat flour, as I’m always trying to incorporate as many whole grains as possible into our meals and snacks. Spread a slice of this bread, warm from the oven, with a little butter, or even honey butter, and enjoy.

honey oat quick bread from Kristine's Kitchen

Honey Oatmeal Quick Bread

Printable Recipe

Makes 1 loaf

Ingredients:

  • 2 tbsp. plus 1 cup old-fashioned rolled oats, divided
  • 1 1/3 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup plain yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3/4 cup milk

Directions:

  1. Heat oven to 375 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan and tip the pan back and forth to coat the sides and bottom with oats.
  2. In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together 1 cup oats, yogurt, egg, oil, and honey until well blended. Stir in the milk. Gently stir the yogurt mixture into the flour mixture until thoroughly incorporated, but do not overmix. Scrape the batter into the pan, spreading evenly. Sprinkle the remaining 1 tablespoon oats over the top.
  4. Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Use a knife to loosen the bread from the edges of the pan and turn it out onto the rack. Let cool until barely warm, about 45 minutes before slicing and serving.

Source: Sweet Pea’s Kitchen, adapted from Eating Well for a Healthy Heart Cookbook.

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Easy Whole Wheat Rolls

Posted in Breads, tagged , , on April 9, 2012 | 1 Comment »

Homemade rolls are an irresistible addition to a meal, and these easy whole wheat rolls definitely satisfy without taking a lot of fuss to prepare. The dough is quickly mixed up either with a bowl and spoon or your electric mixer; no kneading is required. After a first rise, you divide the dough into 12 equal pieces, quickly roll each into a ball, and place the balls in a muffin tin. Let the dough rise one more time, bake, and you’ll have warm rolls on your dinner table. I recommend serving these with a little butter, or honey butter if you want to get fancy.

One year ago:  Cloverleaf Dinner Rolls

Two years ago I posted my first post on the blog!  This strawberry chicken salad with warm citrus dressing is a great springtime meal.

Easy Whole Wheat Rolls

Printable Recipe

Makes 12 rolls

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 2 tbsp. sugar
  • 1/2 tsp. salt
  • 2 1/4 tsp. instant yeast
  • 1 cup warm (105 to 115 degrees F) milk
  • 3 tbsp. butter, melted and cooled slightly
  • 1 large egg
  • 1 cup all-purpose flour

Directions:

  1. Place whole wheat flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, the rolls can be mixed by hand.) Mix to combine. Add the milk, butter, and egg and beat until smooth. Add the all-purpose flour and mix until fully incorporated and batter is smooth. (The dough will be very sticky.) Cover bowl with plastic wrap and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
  2. Meanwhile, spray a 12-muffin tin with cooking spray and set aside.
  3. Stir the batter to gently deflate it. Turn it out onto a lightly floured work surface and shape into 12 evenly-sized balls (mine were about 1.6 ounces each). Place the balls into the wells of the prepared muffin tin. Cover lightly with plastic wrap and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour.
  4. Preheat oven to 400 degrees. If desired, brush tops of rolls with a little milk or beaten egg to help them brown. Bake rolls until golden brown, 15 to 20 minutes.

Source: Slightly adapted from Whole Foods

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Whole Wheat Buttermilk Biscuits

Posted in Breads, tagged , , on March 20, 2012 | 1 Comment »

When soup, chili, or even a salad is on the menu for dinner, it seems a necessity to have some kind of bread along with it. When I’m going the homemade route, I’ll usually either make a yeast bread or rolls, or some biscuits. Biscuits are a good choice when you don’t want (or have) the rising time required for most yeast breads.

Whenever possible, I try to incorporate whole wheat flour into my baking. My family has come to enjoy the flavor of whole wheat baked goods, and I like the fact that I’m sneaking a little more nutrition into our food. Whole wheat flour is great in pizza dough, muffins, breads, pancakes, and even these cinnamon rolls.

Spread with a little butter, and maybe some honey too, these whole wheat buttermilk biscuits are a delicious addition to a meal. Or, try filling them with scrambled eggs and cheese to make a tasty breakfast sandwich. Or, ham and cheese and Dijon mustard for lunch… the possibilities go on and on.

One year ago:  Tortellini Soup

Whole Wheat Buttermilk Biscuits

Printable Recipe

Makes 14 biscuits

Ingredients:

  • 6 tbsp. (3/4 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 ounces cream cheese (about 3 tbsp.), cut into 1/2-inch pieces
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (5 1/2 ounces) whole wheat flour
  • 4 tsp. sugar
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/4 cups buttermilk, chilled

Directions:

  1. Place the butter and cream cheese on a plate and freeze until the cream cheese is solid, about 1 hour (do not overfreeze). Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Pulse the all-purpose flour, whole wheat flour, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses. Scatter the frozen butter and cream cheese evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
  3. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together. Turn the dough out onto a lightly floured work surface and knead until just smooth and no longer shaggy, 8 to 10 times. Pat the dough into a 9-inch circle, about 3/4 inch thick.
  4. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed. Arrange the biscuits, upside down, on the prepared baking sheet, spaced 1 1/2 inches apart.
  5. Bake 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until the tops and bottoms are golden brown, 12 to 15 minutes longer. Transfer the biscuits to a wire rack and let cool for 10 minutes before serving.

Source: Slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

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Buttermilk Biscuits

Posted in Breads, tagged , , on November 3, 2010 | 2 Comments »

Buttermilk Biscuits

Now that we are heading into a few months of colder weather, I am excited to share this recipe for buttermilk biscuits with you. Biscuits are a great accompaniment to soups and chilis; I baked these to go along with the Chicken Chili that I made over the weekend. These biscuits were definitely a favorite part of the meal. They are great eaten plain, but are even more wonderful topped with just a bit of butter and some honey.

I have been searching for a great biscuit recipe for a while now. My old favorite recipe makes delicious, light, and tender biscuits, but it contains shortening, and I try to avoid partially hydrogenated oils (trans fats) whenever possible. After trying a few other recipes that produced dense, hard biscuits, I think I have finally found my new favorite. These buttermilk biscuits are tender and flaky with a delicious flavor. This is the only biscuit recipe that I’ve made that contains an egg, so perhaps that contributes to their extra special taste.

If you want to add a little extra something to your next soup or chili meal, make up a batch of these buttermilk biscuits. You can mix up and cut out the dough in a matter of minutes, so they are perfect for those days when you don’t have the time to make more time-consuming yeast rolls, but want some homemade bread to go with your meal.

Buttermilk Biscuits

Makes 12 biscuits (recipe can be doubled)

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 1 whole egg
  • 1 egg yolk (optional)
  • Scant 1 cup buttermilk

Directions:

  1. Preheat oven to 400°F.
  2. In a bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
  3. In a liquid measuring cup, combine the whole egg and egg yolk and whisk until blended. Add enough buttermilk to measure 1 cup. Add the buttermilk mixture to the flour mixture. Using a fork, mix just until the dry ingredients are absorbed.
  4. Turn the dough out onto a floured work surface. Pat into a disk that is 1/2 inch thick. Using a 3-inch round biscuit cutter, cut out dough rounds. (Gently re-roll excess dough as needed to cut out more rounds.) Arrange the rounds on parchment-lined baking sheets about 1 inch apart. Bake until golden brown, 12 to 15 minutes. Remove from the oven and serve hot or warm.

Recipe adapted from Williams-Sonoma

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Whole Wheat Pita Bread

Posted in Breads, tagged , , on August 17, 2010 | 8 Comments »

Whole Wheat Pita Bread

Every once in a while I become inspired to bake something that takes a little more time than the usual cookies, muffins, or bar desserts. This time, it was these whole wheat pitas that called me to devote an entire nap time plus to the kitchen (the pitas are actually really easy to make, and there was a good deal of inactive time, but you have to be available to do the next step after each rise and rest of the dough). While I am not able to spend this much time baking on a regular basis, I am glad that I tried this recipe because these pitas are delicious!

Whole wheat pitas were the second batch of homemade pitas that I’ve made. I recently made regular pitas, and now that I’ve tried the whole wheat I don’t think I’d make the plain ones again. We preferred the whole wheat pitas because of their more complex, nutty flavor. Better flavor and healthier too- whole wheat pitas win in my book!

Whole Wheat Pita Bread

Makes 8 pitas

Ingredients:

  • 2 1/4 tsp. instant yeast (I used one package and it worked just fine)
  • 1 tbsp. honey
  • 1 1/4 cups warm water (105-115 degrees F), divided
  • 1 1/2 cups bread flour, divided
  • 1 1/2 cups whole wheat flour, divided
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. salt
  • Cornmeal, for sprinkling

Directions:

  1. In the bowl of a stand mixer (if you do not have a stand mixer, you can mix and knead the pitas by hand), combine the yeast, honey and 1/2 cup of the water. Stir gently to blend. Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
  2. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining 3/4 cup of warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
  3. Place an oven rack in the middle position. Place a baking stone in the oven and preheat to 500 degrees F. Alternatively, you can bake the pitas directly on the oven racks.
  4. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch or roll into a 6 1/2-7 inch circle. (If you have trouble stretching the dough, let it rest covered with a damp towel for about 15 minutes and then try again.) Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
  5. Transfer 4 pitas, one at a time, onto the baking surface. Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

Recipe from Annie’s Eats, adapted from Confections of a Foodie Bride, originally from Gourmet, May 2003.

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Pita Bread

Posted in Breads, tagged , on July 12, 2010 | 3 Comments »

Pita Bread

When I saw a recipe for homemade pita bread on one of my favorite food blogs, Annie’s Eats, I immediately printed it out and made a mental note to try it soon. While we don’t use pita bread very often, the thought of fresh, homemade pitas was enough to motivate me to devote an afternoon to trying this recipe. It is actually pretty easy to make homemade pitas! There is a bit of a time commitment, but much of the time is inactive while the dough rises and rests. I loved watching the pitas puff up in the oven as they baked, creating a pocket perfect for stuffing with grilled meats and/or veggies.

The pitas tasted great the first day, but not quite as good the second or third day. I recommend using them up as soon as possible, which is not too difficult if you have friends or family to feed (the recipe only makes 8 pitas). What I like best about these homemade pitas is that they are not dry like store-bought sometimes are, so they do not fall apart while you are eating a filled pita. Next time I think I will try making whole-wheat pitas, since we tend to prefer the nutty, deeper flavor of whole wheat breads. Enjoy!

Pita Bread

Makes 8 pitas

Ingredients:

  • 3 cups flour, plus 1/2-3/4 cup more as needed
  • 1 ½ tsp. salt
  • 1 tbsp. sugar or honey
  • 1 packet instant yeast
  • 1 ¼ to 1 ½ cups water, roughly at room temperature
  • 2 tbsp. olive oil, vegetable oil, butter or shortening

Directions:

  1. Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
  2. Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. (Don’t be afraid to keep adding flour until you reach the right consistency.)
  3. When you are done kneading the dough, form it into a ball and place it in a bowl that has been lightly coated with oil. Roll the dough around so that it has a light coating of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
  4. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.
  5. While the dough is resting, preheat the oven to 450 degrees F. If you have a baking stone, put it in the oven to preheat as well. Or, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.
  6. After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/4 and 1/8 inch thick, 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.
  7. Place discs on a lightly greased baking sheet or piece of parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
  8. Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for 3-5 minutes longer, but this isn’t necessary.

Recipe from Annie’s Eats, originally from Brown Eyed Baker

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Chocolate Banana Bread

Posted in Breads, Breakfast, tagged , , on June 24, 2010 | 5 Comments »

Chocolate Banana Bread

If you’re like me, you often find yourself with a few over-ripe bananas on your kitchen counter. Sometimes I peel and freeze them to put in smoothies (I make a super yummy peanut butter banana smoothie), but they are also delicious when made into banana bread. I have enjoyed making banana bread for as long as I can remember, and chocolate banana bread, well, that’s even better!

I follow the recipe for my favorite plain banana bread and then mix some melted chocolate chips into part of the batter. The plain and chocolate batters are then alternately poured into the bread pan. Running a knife through the batter before baking creates a beautiful swirled look in the bread.

This bread is great for breakfast, a snack, or even an after-dinner treat. Sometimes I even top mine with a little peanut butter- bananas, chocolate, peanut butter…yum!

Chocolate Banana Bread

Makes 1 loaf

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed ripe banana (2 to 3 medium bananas)
  • 1/3 cup butter
  • 2 Tablespoons milk
  • 2 eggs
  • ½ cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter, and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended.
  3. In a microwave safe bowl, microwave chocolate chips on High about 1 minute or until almost melted. Stir until smooth and cool slightly. Add 1 cup of the batter and mix until well combined. Spoon the chocolate batter alternately with the plain batter into a greased 8x4x2-inch loaf pan. Run a knife through the batter a few times in each direction to create a swirled look. Bake for 50-55 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack.

Recipe adapted from Better Homes and Gardens New Cookbook

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Honey Oatmeal Sandwich Bread

Posted in Breads, tagged , , on May 24, 2010 | 3 Comments »

Honey Oatmeal Sandwich Bread

This is the first yeast bread recipe that I’ve made (without the aid of a bread machine). After making this bread, I can’t wait to try other yeast bread recipes! There is just something about kneading the dough, letting it rise, and baking it while your house fills with the delicious aroma of fresh bread.

While the entire bread-making process from start to finish took about 3-4 hours, the active time for this recipe was surprisingly short. In fact, it was so easy, that I think I may be baking homemade bread quite often in the future! I found the recipe for Honey Oatmeal Sandwich Bread on one of my favorite cooking/baking blogs, Brown Eyed Baker. She gives a great detailed description of how to shape a loaf of bread, including pictures of the process.

We enjoyed this bread spread with a little butter alongside a salad dinner tonight. I think it would also make great toast, as well as sandwiches. This bread has a wonderful texture and a delicious flavor from the oats and honey.  You have to bake some yourself!

Honey Oatmeal Sandwich Bread

Ingredients:

  • 1- 1/4 cups (10 ounces) boiling water
  • 1 cup (3 1/2 ounces) old-fashioned rolled oats
  • 2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces
  • 1- 1/2 teaspoons salt
  • 1/4 cup (3 ounces) honey
  • 1- 2/3 cups (7 ounces) all-purpose flour
  • 1/4 cup (1 ounce) nonfat dry milk
  • 2 teaspoons instant yeast

Directions:

1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.

2. Mix the remaining dough ingredients (stir them together first in a small bowl) with the oat mixture, and knead until you’ve made a soft, smooth dough. If the dough is sticky, add more flour to your hands and the work surface. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in size.

3. Lightly grease a 9 x 5-inch loaf pan. Gently deflate the dough (oil your hands since it will be sticky) and shape it into a 9-inch log:

-Pat the dough into a rectangle about 5 inches by 8 inches.

-Starting at the short side, begin rolling the dough into a tight cylinder, pinching the seam together with each roll.

-Once the dough is completely rolled into a log, make sure that it is the same thickness along the entire length.

Place the dough log into the greased loaf pan.

4. Cover loosely with lightly greased plastic wrap. Let the dough rise until it has crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours.

5. Preheat the oven to 350 degrees F. Uncover and bake the bread for about 45 minutes, covering it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter and sprinkle with additional oats. Cool the bread completely before cutting it.

Makes one 9 x 5-inch loaf

Recipe from Brown Eyed Baker, originally adapted from King Arthur Flour Whole Grain Baking.

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