Whole Grain Oatmeal Rolls or Bread

After dough has risen

Whole Grain Oatmeal Bread

Yum!

It was fun making this bread. The taste of it reminded me of the bread that I love at the restaurants that has oatmeal on the outside of it. It was fun to find a whole grain bread that had the same flavor. I am guessing the the bread at the restaurant is not all whole grains. Its just a hunch. I will be making this again soon. :) It took a little time to make it, but the end result was worth it. :)

Ingredients:

1 1/2 C old fashioned oatmeal
1/2 C honey
2 T butter or coconut oil
1 1/2 C water boiling water
2 C warm water (about 110 Degrees)
3 1/2 tsp yeast
1 T honey
1/4 C chia * optional
2 eggs
6 1/2 to 7 C Whole Grain Four (I used 4 C wheat & 3 C Spelt )
1 T salt
1 1/2 C rolled oatmeal (for the outside of the loaf)

Directions:

1. In a metal bowl pour in oatmeal, honey and coconut oil or butter. Then pour over boiling water. Stir until all mixed then put aside and let cool till room temperature. (You could start the soaking process the night before and let it sit overnight in the fridge covered.)

2. In another bowl pour in water, yeast, honey, and chia. Stir until all combined. Let the mixture sit for 15-20 min. You should see bubbles in the mixture if yeast is active.

3. Pour both the oatmeal mixture and yeast mixture into bosh or mixer with bread hook. Add the eggs and mix until all combined. Add the salt and 1 C of flour at a time until combined. (If you dont have a bread mixer you could stir all mixtures in a bowl until combined. Then pour onto floured or oiled surface and knead until a smooth consistency. 

4. Let the Bread mixer go for 3 to 4 min. Until the dough pulls away from the bowl. (But don't let it get too dry. The dough should be sticky) Let the dough rest for 10 min. Then turn on the mixer and let knead 2 more min. (With hands that have a little oil on for easier handling)

5. Then place dough in bowl that has oil on sides. Rise dough until doubles in size. Rub dough on top with oil. Cover the dough with plastic and let rise till doubles in size. (You then can deflate the dough by punching it down, and let double one more time or proceed to putting it in the greased pans. Extra rising time results in a slightly lighter bread)

6. Punch down the dough after rising process is complete. Divide the dough in half. Roll into a loaf. Pour 3/4 C of the oatmeal on to a rectangle piece of parchment paper. Spread the dry oatmeal in a rectangle, and then roll the  dough on to the dry oatmeal on all the sides.

7.  For bread place in  2 greased bread pan. (9x5x3) Cover with plastic. Again let it double till it is 1 inch over the bread pan. 

8. For rolls form into balls and then roll the rolls into dry oatmeal that is on the wax paper or parchment paper. 

7. Heat the oven to 400.

8. Bake for about 45 min. Till the internal temperature is 200 degrees. Should be a nice golden brown when all done.

9. Rub the bread or rolls with butter if desired, it keeps the crust soft. Place the bread on it's side (Keeps the loaf from falling) on a wire rack to cool. If it lasts that long. We love to eat it when it is warm.