200g Bob’s Red Mill Organic Protein Oats (sponsored)
300g warm oat milk
35g granulated sugar
5g active dry yeast
27g olive oil
5g salt
240g + 35 g whole wheat bread flour
1/3to 1/2 cup pumpkin jam or spread
Melted butter for brushing
Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan
Equipment Needed
Instructions
Prepare oat flour: Blend/grind Bob’s Red Mill Organic Protein Oats into a fine mixture and set aside. The texture should resemble the texture of whole wheat flour.
Activate yeast: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside until frothy.
Prepare dough: Mix in olive oil on low speed for 30 seconds. Add salt, 240 g whole wheat flour and prepared oat flour on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl. If the mixture is too wet, add some more whole wheat flour 5 to 10 g at a time up to 35 g maximum.
1st proof: Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside for 1 to 2 hours, until double in size.
Deflate and roll dough: Lightly oil the inside of a bread pan and set aside. Punch the air out of the dough and using a rolling pin, roll the dough out into a long rectangle, 24-28” in length and 5-7” in width.
Assemble dough log: Leaving 1” around the edges/border, gently spread pumpkin jam on the rest of the dough. Starting from one end, roll the dough inwards forming swirls with every completed rotation. Place the dough in the prepared bread pan with the crease side facing down.
2nd proof: Cover the bread pan with a kitchen towel and set aside for 45-60 minutes. The dough will rise, maximum to almost double in size, but not as much as the 1st proof.
Bake: When ready to bake, preheat oven to 3750 F. Brush the dough with melted butter and reduce oven temperature to 3500 F. Bake for 50-65 minutes. After 35 minutes, cover the bread pan with aluminum foil and continue to bake. All oven vary, once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.
Cool: Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature, on a wired rack, before slicing. Serve warm with a side of butter.
