Like any homemade bread, this is really, really good toasted with butter or homemade freezer jam. Actually, with jam, it's more like a dessert. This was popular with the whole family, and not too shabby, health-wise, either! Instead of oat flour I used quick oats, because I figure they're processed finely enough to stand in place for flour, and I want to get rid of them! If you aren't lazy like me, you can give quick or rolled oats a couple quick whizzes in the food processor to make them a finer consistency like flour. I've done that before and it works well. I doubled the recipe to make 2 loaves- as posted below, this makes one small loaf.
adapted from Bittersweet
1 Cup Whey
1 1/2 Teaspoons Granulated Sugar
1 Package Active Dry Yeast
3/4 Teaspoon Salt
1 Cup Whole Wheat Flour
1 – 2 Cups All-Purpose Flour
1 Cup Oat Flour (quick oatmeal works)
1. Combine the whey and sugar, and heat for just 1 minute in the microwave to warm it through, but not get it hot. Sprinkle in the yeast, and allow 5 – 10 minutes for it to reactivate and become frothy.
2. In your stand mixer with the hook attachment installed, stir together the salt, whole wheat flour, 1 cup of the AP flour, and the oat flour. Stir well, and add in more AP flour as needed, and continue mixing until you achieve a smooth and tacky but not sticky dough. Kneed for about 5-10 minutes before placing it in a lightly oiled bowl (cover w/plastic wrap) and letting it rise for 1 – 2 hours, until doubled in volume.
3. Press the dough out gently but firmly with your knuckles, and shape it into a rough rectangle. Roll up the rectangle so that it is as long as an 8 x 4 inch loaf pan. Lightly grease the loaf pan, and place your dough inside, seam-side down. Let rise again for another 45 min-1 hour or so, until it’s just about peeking over the edge of the pan.
4. Preheat your oven to 350 degrees, and bake for 25 – 30 minutes, until nicely browned on the outside. Let cool in the pan for 10 minutes, and then on a wire wrack for at least 30 before slicing.
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