Lazy J Bar C

Lazy J Bar C

Monday, August 29, 2011

Oatmeal Wheat Bread

Some days, I truly feel like I'm living a dream come true! I have my dairy goats, my chickens and my garden and fruit trees. I have a wonderful husband who indulges me in all these things! :) I have my own "business" baking for the Farmer's Market from HOME!! Since I'm at home, I get to go down and feed the chickens their garden/kitchen scraps around 9:30 or 10:00. I'm able to tend to the garden more than if I was away all day. Today, I've got some beans soaking for dinner tonight that we will have with some chicken with some homemade salsa fresca made using ingredients from the garden, guacamole and tortillas. So far, I have six of today's eight scheduled loaves of bread finished, the last two are in the bread machines. I'm even getting to work on crocheting some new dishcloths and potholders! Don't get me wrong, I also have days when I'm TOTALLY exhausted by the end of the day and thinking it would be a good idea to move back to the city! LOL!! I'm sure all you Farmgirls out there can relate! ;)

Anyway, this is my favorite sandwich bread of all the ones I make. I have been making regular Oatmeal Bread (recipe from the back of the King Arthur Flour Bread Flour bag) for a couple of years and thought I would try it with half whole-wheat and half bread flour, I like it even better than the original! The whole-wheat flour gives it kind of a nutty taste. Hope you get to give it a try soon!

1 1/2 cups bread flour
1 1/2 cups whole-wheat flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons salt
1 cup lukewarm milk
2 tablespoons butter
3 tablespoon honey
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)

Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Shape dough into a loaf, put it in a greased pan, cover and let rise in a warm place until nearly doubled. Bake in a preheated 375 degree oven for 30 minutes, cover loosely with foil after 10 minutes.


Anonymous said...

The bread looks great. Any time I try using whole wheat flour the loaves are flat and awful.

Candy C. said...

I SWEAR by King Arthur Flour! It makes a real big difference in how the bread comes out. If you look on my sidebar, there is a recipe for 100% Whole Wheat bread, it is NOT bitter and is very light and rises well, check it out! :)

Sharon said...

Cindy, You have inspired me to make some bread, I am out of bread at this here I go.

Record the show..that's what I do. High Prairie Farmgirl.

Kathleen said...

Life is wonderful isn't it. There times I have to say a prayer of thanks for being able to live the way life was intended. Your bread must be a big seller, I would buy it but since I live nowhere near you I'll try your recipe. And like you I swear by King Arthur's flour

Candy C. said...

Gotta get a DVR, we don't have one yet because there has never been anything we really wanted to record! Or, I could see if they still make VHS tapes! LOL!!

Candy C. said...

It is a great life, lots of work but so worth it! :)

Kristina said...

Your bread look sooooo good. I can't wait to have time to make mine again.

MARARIA said...

They look delicious! Living in a farm must be great! I´m from Spain, and farms have nothing to do with the ones In the USA. Love your blog and Photos and of course your cooking!

Candy C. said...

Baking is my passion and I can't imagine not doing it! Even when I wasn't selling at the Farmer's Market, I was making all of our bread! :)

Candy C. said...

Thanks! We really do enjoy the simple country life. We had to go to the big city yesterday and the traffic and all the people about drove us nuts! :)

nancypo said...

Thanks for the recipe. I finally mastered the whole wheat sandwich bread from OK Pastry Cloth site, ready for something new... and I LOVE oatmeal...

Candy C. said...

The oatmeal makes for a nice, tender loaf! :)