Oatmeal Bread

It tastes wonderful, but I'm not sure why the center is so crumbly. My other sandwich loaf was like that too. I had just assumed that it was undercooked, but I don't think that's the case. Maybe I should have kneaded it longer to develop the gluten more. Or maybe it needs more flour. I'm always worried about adding too much flour in the kneading process, but maybe I'm not adding enough.

I think next time I'll try making the dough in the mixer.

It proofed for an hour, then baked as usual (350°F), 60 minutes, turning the pan after 30 minutes. Looks good! Can't wait to taste it.

I think I might need a bigger loaf pan for this recipe. I suppose I could have just used part of it and made a couple of rolls or something with the extra dough.

I brushed it with water and sprinkled it with rolled oats. I'm going to try not to let it proof as long as my last sandwich bread.

Besides the soaker the ingredients were the same as for the Multigrain Struan. Mixing method is here.

Extra flour needed: 2.75 oz

I was thinking it might be a good idea to try using different kinds of fats and sweeteners to see if I like anything else better. I've just been using canola oil and honey every time.

This soaker is very similar to the last one, but I ground up the flax seeds and amaranth beforehand. I also heated up the milk in the microwave for a minute.

1/4 cup steel-cut oats, cooked in 1 cup water for about 20 minutes
1 tbsp oat bran
1 oz flax seeds, ground
1 oz amaranth, ground
2 oz whole wheat flour
1/2 tsp salt
6 oz milk