Congratulations to Linda J., the winner of the Global Kitchen cookbook giveaway! Thank you to all who participated!
While I don’t have a speck of Irish blood in me, I always like making a recipe or two for the holiday. First off, it’s a big mark that spring is coming (although they are predicting 12-20 inches of snow for today! Yikes!) and the food is always delicious and hearty. Who can say no to some corned beef, cabbage, a slice of bread, and a Guinness?
This recipe for Irish Oatmeal Bread is really delicious. You get two big loaves of dense, chewy homemade bread. It makes a great peanut butter sandwich if you are going on a hike or a nice addition to soup for lunch. It also makes great toast!
A standing mixer is suggested since the dough is so dense, but I don’t have one so it’s a lot of elbow grease on my part. I mixed it with my favorite wooden spoon that I’ve had for close to 25 years, but twice in the last week when I was mixing dough, I heard a small crack. So be sure your spoon is a sturdy one!
In terms of changes, I made a couple. I only had dark brown sugar on hand, so I decided to substitute maple syrup. Also, one of my bread pans seems to have disappeared, so I made a nice, round boulé for my second loaf. Just to note, this is time consuming; it took me the better part of four hours from start to finish. So plan to make it on a morning or evening when you don’t have to go anywhere–or during a snowstorm!
Irish Oatmeal Bread
This recipe first appeared in the January 2004 issue of Cooking Light magazine.
This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1 1/2 cups oatmeal per day.
Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)
2 1/4 cups boiling water
1 3/4 cups steel-cut oats
1 tablespoon salt
3 tablespoons butter
3 tablespoons light brown sugar
Dash of granulated sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
1/2 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
1 large egg, lightly beaten
Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350º.
Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.