Here is my adaptation of Cindy's Recipe: Irish Oatmeal Bread
She passed away on Saturday, April 15, 2017, the day before Easter. I baked this adaptation in her honor, and in celebration of her life, on Thursday, April 20, 2017.
My changes: I did not have Irish oatmeal, so I used Bob's Red Mill steel cut oats. I like my bread less sweet, so I used only 2 Tbs. of honey. I reduced the yeast to 2 1/4 tsp. I like whole wheat flour, so I used it rather than the white whole wheat. I like to proof my yeast, so I substituted 1/4 cup of water for that much milk. I did not have whole grain improver or vital wheat gluten, so I substituted in 1 cup of bread flour fro the AP flour (Bob's Red Mill Artisan Bread Flour). I changed the mixing instructions to reflect what I do when I use a stand mixer. I also decided to bake it in my hearth bread pan, but it certainly is the correct size for the large pullman pan without the lid, and I may bake it that way next time.
In heavy saucepan, combine milk and oats and heat to boiling, stirring to prevent sticking.
1/2 cup Bob's Red Mill Steel Cut Oats
1 3/4 cups 1% milk
Remove from heat and add:
2 Tbs. unsalted butter
2/3 cups KAF Harvest Grains Blend
2 Tbs. honey.
Allow to cool to room temperature. (After it had thickened up a bit, I moved it to my stand mixer bowl.) In the meantime, combine 1 1/2 cups of whole wheat flour with 1 cup of bread flour.
Proof 2 1/4 tsp. yeast in 1/4 cup of water with a bit of sugar. Add to grain mixture and mix with paddle. Add egg, and mix with paddle. Then add the combined wheat and bread flour. Mix with paddle. Remove paddle and allow mixture to sit for 15 minutes.
Meanwhile, combine 1 cup of KAF AP flour with 3/4 tsp. salt. Add to mixture, and use the bread hook (speed 2) to combine. Increase speed to 3 and knead for 5 minutes. (I found that it needed an additional 2 Tbs. of flour, which I added along the way.)
Place in greased bowl and let rise one hour. Turn dough out onto mat, and degas. Form into a large oval, cover with plastic box, and let sit for 10 minutes.
Fold the oval lengthwise and use heel of hand to seal edges. Flatten slightly, then fold lengthwise again and seal edges. Roll into a cylinder, about 12 inches long, making sure to seal the seam. Place seam side down in a Hearth Bread Pan or 13-inch Pullman pan without the lid. Place in plastic box and allow to rise for 30 minutes. Preheat oven to 375F.
Bake for 35 minutes (195F).
