Corn Syrup Oatmeal Bread
This bread is a variation on Bob’s Red Mill, Honey Oatmeal Bread. I bought some Vital Wheat Gluten to see whether it would make a difference in the rise for a whole wheat flour bread. I didn’t have enough honey so I substituted white corn syrup and I had a huge bag of rye flour so I substituted some of that for the whole wheat flour called for in the original recipe. I also got lazy and used my Kitchen Aid with the dough hook to do most of the kneading.
4 C whole wheat flour (plus enough to make a stiff dough)
1 C rye flour
2 Tbsp Vital Wheat Gluten
3 packages Active Dry Yeast (that works out to 6 3/4 tsps for those of you who buy yeast by the jar)
2 C milk (I had a tonne of skim milk powder so I just made up 2 C worth of that (1/2 C powder to 2 C water)
1/3 C corn syrup (light or dark…I suspect it’s just the sugar to activate the yeast that is the key)
1/4 C oil (I used grape seed oil)
1 Tpsp salt (I used sea salt)
1/ C Scottish Oatmeal (I just used the whole oats I had kicking around)
- In the bowl of your Kitchen Aid (or a large bowl if you want a little workout), combine 2 C of the whole wheat flour and the yeast.
- In a medium-sized pot, heat the milk, corn syrup and salt, until warm.
- Add the wet ingredients to the dry ingredients and beat at a low speed for 30 seconds. I ended up doing this part by hand.
- Turn up the speed on your mixer and beat for 3 minutes, scraping down the sides as you go.
- In a medium sized bowl, combine the oats, 2 more cups of the whole wheat flour, and the wheat gluten.
- With the mixer on stir, add in the oat, wheat gluten, and flour mixture.
- Once the dough is combined, add 1 C rye flour. Let that combine and then keep adding more whole wheat flour until you get a stiff dough.
- Turn the mixer to medium and let the dough hook “knead” the dough for 8-10 minutes.
- Once the dough has come together (the sides of your bowl should be clean), turn it out onto a board and keep kneading until you get all the cracks out and the dough is smooth and elastic.
- Butter the sides and bottom of the Kitchen Aid bowl (why dirty another bowl) and place the dough in the bowl, cover, and let rise in a warm place until doubled (about 45 minutes to 1 hour).
- Punch the dough down. Turn out onto a lightly floured board, cut the dough in half, cover and let the dough rest for about 10 minutes before shaping in to loaves.
- Grease two standard bread pans (8 1/2 x 4 1/2) or 4 pie tins if you want to make smaller rounded loaves (which is what I did because I wanted to try them out as bread bowls).
- Cover and let rise until doubled (about 30 minutes).
- Bake at 375 F for 35-40 minutes. If you want to test for “doneness,” thump the bottom of the loaf, just like Father Dominique, the Bread Monk. If it sounds hollow it’s done.
- Remove from pans and cool on wire racks.