Droppin' Loaves: A Bread Blog
Oatmeal, Meet All-Purpose
Posted: 2010 Mar 13 (Sat) 02:20 UTC
Since we're blowing through the whole wheat/oatmeal bread I made yesterday morning, I made an emergency batch of dough tonight. This time, I did the full, double-loaf recipe so I can have time to plan my next bread and get the necessary ingredients, whatever they will be.
I thought I'd slowly incorporate all-purpose flour with each iteration of making this recipe so I can find the sweet spot. I started low this time, replacing the previous use of gluten flour.
- 3 c. water
- 1½ tbsp. yeast
- 1½ tbsp. salt
- 4 c. whole wheat flour
- 2 c. oatmeal
- ½ c. all-purpose flour
I forgot that I wanted to try to mix in some spelt, so that plan will just have to wait until next week. This dough is currently rising on the kitchen counter. It's puffing up nicely.
I like where I've gotten to. I've memorized the ratio of ingredients, so I don't need to look up measurements anymore. I feel a lot more in control of the process now. It's nice. There's no magic to this. Mix ingredients in a bowl with a wooden spoon, let it sit for 2 hours, put it in the fridge, rip of pieces in the morning (or whenever), then bake it.
