Oatmeal Wheat Sandwich Bread Recipes

Steps:

• Using bread machine:
• Add first 6 ingredients together in bread machine pan, let sit for 10 minutes until bubbly.
• Add vegetable oil, bread flour and salt. Let the bread machine mix and knead the dough. If dough is too stiff or too wet add a little more flour or water to make a smooth slightly sticky dough. Turn off bread machine before the rise cycle begins and put dough into a large oiled bowl to rise. Cover and let double in size ( about 35-45 minutes).
• Note: This recipe can be made by hand or mixed and kneaded with a kitchen-aid mixer. * If using all-purpose flour add 1 Tablespoon Vital wheat gluten.
• After first rise punch dough down and divide into two equal pieces. On a lightly oiled or floured surface; punch out air bubbles and shape each piece of dough into a loaf and place into two oiled 9x5 bread pans, cover and let rise again until double or until dough is about 1 inch over tops of pans.
• Bake at 350 degrees for 30-35 minutes. ( if getting too brown on top cover with foil last 15 minutes of baking) Remove from bread pans and turn out onto cooling rack. For softer crust spread butter over tops of loaves while still warm. Let cool at least 1 hour before slicing.

Steps:

• In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

Steps:

• Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.