I know the winter is young, but it really starts to loose it's grip in February. By March, it will make a few valiant attempts at reminding us who is in charge, but for the most part gardeners are plotting land, and stores abound with shorts and flip flops.
But I digress. For now I will snap myself back into reality and take you with me on my weekly bread baking. Italian, Challah, French, Wheat, White it's all fair game.
This recipe is for TWO LARGE farm loaves. They use a non traditional 10x5" pan, that hold 1.5 pound loaves.
Honey Sorghum Oatmeal Farm Loaves
1.5 cups of quick (not minute) oatmeal
3 cups of boiling water
1.5 T butter
1 T salt
2 Tablespoons of Sorghum in a half cup measure top off to half a cup measure with honey
(OR use all honey 1/2 cup)
1 rounded Tablespoon of dry yeast
3 ounces of warm water
8.25 cups (2 pounds 10 ounces) of all purpose flour
I use a KitchenAid, a big 6 qt one. This is a heavy, sticky dough and I do not use past speed 2 to mix it. It can be mixed and kneaded by hand. After mixing, simply knead by hand for 10 minutes to incorporate all the ingredients and bring it together into a smooth elastic ball before setting it aside for the first rise.
This is the order I place things in the KitchenAid bowl to save on dishes. (Obviously I didn't bother to save on dishes for this post, as I put everything, measured out, in cute little bowls. That does NOT usually happen!)
Let's get started.
In the KitchenAid bowl, pour the 1.5 cups of DRY oatmeal, 1.5 T of butter, 1T of salt, and your 1/2 cup sorghum/honey (or just honey). Heat the 3 cups of water to boiling, and pour it over the oatmeal mixture. Stir and then allow to sit to soak and cool to lukewarm.
When the oatmeal mix has cooled to lukewarm, add your dry yeast to the 3 ounces of warm water and allow to bloom for 5 minutes.
|Yeast After sitting for 5 minutes. Happy, Alive and|
READY to WORK!
Add the yeast mixture and almost all of the 8.25 cups of flour and the egg to the oatmeal mixture. Start on your slowest speed until all the ingredients are taken up in the flour. It won't look like it is possible, but give it a chance. It will all come together. At this point you can slowly add more flour. It might not take the last half cup or so. When the mixer forms the dough into a solid ball, stop adding flour. Save any leftover flour for dusting your board.
Allow the dough to knead at speed 2 for 5 minutes.
Remove the dough and place in a container for rising. You CAN use your 6qt bowl, but it will climb quite high during the rise. So be prepared for a Lucy moment if you do.
Cover and rise in a warm, draft free location until it is doubled.
Remove the dough and deflate. Do not beat it or knead it, just deflate on your VERY LIGHTLY dusted board.
Cut flattened dough into two equal pieces and form into loaf.
Place each piece into a lightly greased/sprayed 1.5 pound loaf pan. I spray my loaf tops lightly with PAM Coconut spray.
Bake in a preheated 350' oven until internal temperature reaches 200'. This can take 40-50 minutes depending on the true temperature of your oven.
Turn out of pans and allow to cool completely before slicing.
NOTE: YOU CAN top the loaves with decorative oatmeal. Simply lightly brush tops with water and sprinkle loaves with oatmeal flakes prior to baking. It's pretty, but I can't stand chasing fallen oatmeal on my counters and floors when people slice the bread for sandwiches.