Rosemary Oatmeal Whole Wheat Bread

 Rosemary oatmeal whole wheat bread with beet spread

Rosemary oatmeal whole wheat bread with beet spread

This easy bread was an instant hit in my home. Although you can knead it by hand, a mixer or a bread machine using the dough cycle will make this much easier, as this is a moist, sticky dough, and should stay this way. 

Serve it with some olive oil for dipping, or with a  simple spread such as hummus, tahini, or my beet tahini, and let's see if there'll be anything left for tomorrow's sandwich.

This recipe makes 2 small (10" by 4" or so) loaves, or one large one. 

Ingredients:

  • 1 1/4 cups rolled oats plus a handful for decoration
  • 1 cup boiling water
  • 1 pack dry active yeast
  • 1/4 cup lukewarm water
  • 2 tablespoons honey plus a teaspoon for decoration
  • 1 1/2 cups buttermilk
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 cups white whole wheat flour
  • 2 1/2 cups bread flour
  • 1 teaspoon salt
  • 2-3 tablespoons fresh rosemary leaves

Preparation:

Combine the oats and the boiling water in a bowl, stir and let sit, uncovered, for 10 minutes.

In the pan of a bread machine or the bowl of a stand mixer combine the soaked oats, yeast, warm water, 2 tablespoons honey, buttermilk, olive oil, both flours, salt and rosemary. 

If using bread machine use the dough setting.

If using a stand mixer, start with the paddle and mix until a everything is fully combined, then switch to the dough hook and knead on medium speed for about 10 minutes. 

The finished dough should be somewhat sticky and wet and will cling to the dough hook. 

Prepare 2 small bread pans (10" by 4" or similar) with parchment paper, or coat them with some oil.

Transfer half the dough to each of the pans, shaping it a little so it fits nicely, and let rise for at least 2 hours – longer rises lead to better results, and I try to give the dough 3-4 hours, or even longer. The dough should double in size and reach the top of the pan.

In a small bowl, mix the teaspoon of honey with 1/2 teaspoon of hot water, brush the loaves and decorate with some dry rolled oats.

Preheat the oven to 375 °F

Bake the loaves for 35-45 minutes.

Let cool for a bit, and transfer the bread to a cutting board or a basket, for serving.

Enjoy, Dr. Ayala