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Einkorn Oatmeal Bread Machine Bread

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My youngest son was home for Spring Break and about mid-way through the week, he said, “I’m thinking some Oatmeal Bread would taste really good!”  Hint, hint! Then my oldest son and his girlfriend came to visit for a few days so I took my son up on his offer. I baked their favorite Oatmeal Bread, but with a variation on a theme: I added some Einkorn Flour and steel cut oats.  I usually make this bread completely in the bread machine, but this time, I made the dough in the breadmaker and baked the loaf in a conventional oven.  I liked the results.

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Einkorn Oatmeal Bread

The original version of this oatmeal bread is one of the first breads I ever made in the bread machine. It's still one of our favorites. The original called for molasses, but I substituted honey. It has a milder flavor so we like it better.

Makes: One 2-pound loaf

Adapted from this recipe: http://www.breadexperience.com/oatmeal-bread-recipe.html


Ingredients:

  • 1 and 1/3 cups water
  • 1/4 cup honey
  • 2 tablespoons margarine or butter, softened
  • 1 cup Einkorn flour
  • 3 cups bread flour
  • 1/2 cup quick cooking or regular oats
  • 1/8 cup steel cut oats
  • 2 tablespoons dry milk
  • 1 and 1/4 teaspoons salt
  • 2 teaspoons yeast

 

Directions:

  1. Measure and add liquid ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan.

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    Einkorn Flour

     

    einkorn-oatmeal-bread 006 Bread flour  

     

    einkorn-oatmeal-bread 003 Oatmeal and Steel Cut Oats

     

  2. Use your finger to form a well (hole) in the flour where you will pour the yeast.  Measure the yeast and carefully pour it into the well. Snap the baking pan into the breadmaker and close the lid.  Remember the yeast should not come into contact with a liquid when you are adding ingredients. 

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  3. To make this bread completely in the breadmaker, press "Select" button to choose the “Sweet” setting. Press the "Crust Color" button to choose light, medium or dark crust. Press the "Start/Stop" button.

    To mix the dough in the bread machine and bake it in a conventional oven, press “Select” button to choose the “Dough” setting.  Press “Start/Stop” button.

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  4. When the dough is ready, turn it out onto a lightly floured counter and shape it into a loaf.

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  5. Place the loaf in a loaf pan and cover it with plastic.  I tested this bread in an 8 1/2” x 4 1/2” loaf pan and a 9” x 5” pan. The dough rose really high over the 8 1/2” x 4 1/2” pan and was a little bit top heavy.  The 9” x 5” loaf pan worked much better.  It produced a more uniform loaf that wasn’t top heavy.

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  6. Let the bread rise in the pan for about an hour.

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  7. Bake the loaf at 350 degrees F. until it is golden brown and sounds hollow when thumped on the bottom.  Remove the loaf from the pan and let it cool on a cooling rack.

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  8. Slice and enjoy.  This bread is very light and flavorful and a little bit crunchy due to the steel cut oats.  The Einkorn flour gives it a beautiful color.

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This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

Thanks for joining me in the bread-baking blog. 

Happy Baking!

Cathy

3 comments:

  1. I would like to bake breads without using flour found in the grocery. I would like to see if using ancient grains makes my gluten sensitive body a little happier. Is is possible to change the bread flour for anything else? I have done a good bit of baking over the years but always with the grocery flours. I am a novice at trying to home mill and use ancient grains. Any help would be appreciated.

    ReplyDelete
    Replies
    1. Hello, When working with ancient grains, you can substitute all-purpose spelt and all-purpose KAMUT for regular bread flour and whole grain spelt, KAMUT or Eikorn for whole wheat. If you want to use milled grains, such as Einkorn, you would need to sift out some of the bran in order to use it instead of commercial bread flour. Or use an 80% extraction Einkorn flour like the one Jovial Foods markets. Keep in mind that Einkorn is weaker than bread flour, but it is very extensible and more absorbent than bread flour so you might need to adjust the hydration level.

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