Hello my name is Stephanie... and yes, I am a carboholic. Really now, how do you say no to a nice hot, right of the oven, slice of bread??? I'd like to see you try!!

This is the recipe I mentioned last week that I saw and made all in the same day. Full day of work, hour long spinning class with Brian the beast (seriously he's insane, I LOVE the class, and if he catches you talking to your neighbor he starts yelling about how if you have enough energy to talk... you aint working hard enough... ahh Brian love it), then it was home to make this bread... it just sounded so good! I couldn't resist.


I have one of the big kitchen aids, the 5 quart "heavy duty" kind... and this recipe made it jump around a bit... it's a BEAST of a ball of dough.


I mean look at it once it was done, it's about to jump ship!!

The recipe comes from Sugarlaws and there were a few questions I had while following her recipe... my comments in red italics.

Oatmeal Wheat Bread
recipe from Sugarlaws

3 cups whole wheat flour
3 cups bread flour
2 cups warm water (i'm assuming you use 1/4 cup for the proof and then the remaining 1 3/4 for the actual dough part....)
1 packet yeast (2 1/4 tsp if you are using a jar of yeast, or 1 cake fresh yeast)
1/2 cup instant oats, plus additional oatmeal for sprinkling on the loaf (I used whole oats instead of instant)
1/2 cup water (use this to make the oatmeal... I used a little more eyeballing it)
1 tsp sugar
2 tsp salt (I used 1.5 tsp)

Proof the yeast in 1/4 cup of water (I warmed the water to 110 degrees first) with 1 tsp of sugar. At the same time, microwave the oatmeal grains and water until oatmeal has absorbed the water, about 30 seconds to 1 minute (since I used whole rolled oats, I microwaved mine with a little more water for 3 minutes). When the yeast and water turns milky/creamy, mix it with the flour, the oatmeal, the rest of the water and salt and knead for about 10 minutes (took less time with the kitchen aid). If dough is too sticky, add a little bit of flour to make it easier to knead. Place the dough in a greased bowl and allow it to rise for 90 minutes, or until doubled in size. Punch down the dough, knead it again briefly, and place it in a greased pan for baking (she didn't mention what size pan, I used a normal size loaf pan and then a smaller loaf pan since there was too much for one loaf).

Preheat your oven to 450 degrees, and allow the dough to rise for an additional 45 minutes, or until it rises to the size you want. Sprinkle some additional oats on the top of the loaf. Bake for 25 minutes, allow to cool, and slice.


Can't you just smell the yeast proofing? Question for you. Do you LIKE or DISLIKE the smell of proofing yeast? I love it!! Which is ironic in a way since it reminds me of beer and I'm not a huge beer fan...