Oatmeal Bread I Made It

Oatmeal Bread

pointsevenout 10 years ago

Recipe by Kimorn: Oatmeal Bread
It's a good loaf but I caused some problems.
Let it rise too long in the second rise, so it fell when baked.
Made this by hand knead method.
Subbed bulgur for wheat germ out of necessity. Steeped 1T of bulgur in 1T of hot tap water until water was adsorbed, to keep the bulgur from robbing moisture from the dough.
Also I have trouble doing wheat bread, in that, it turns out dense. So I backed off the wheat flour by a half cup and added a half cup of AP flour to compensate.
Used a bread yeast which is quicker rising than the standard yeast I use, which is what threw off my rising times, as I am not used to working with it.
Good flavor, I'm pleased with the result, save the falling when baked issue. No picture this time.

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frankieanne 10 years ago said:

I can't remember if I have ever used oatmeal in a bread before. I wonder what would happen if one left out the wheat germ. I, personally, never have it around and wouldn't go out and buy it for a loaf of bread.

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pointsevenout 10 years ago said:

My sentiments exactly on the wheat germ and why I used the bulgur.
Thanks for reminding me about the oatmeal. I used regular oatmeal and ground it up in the food processor for a few pulses. That is the difference in regular and quick, just the particle size.

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