Goth Panda

Oatmeal and Brown Sugar Toasting Bread


I had a blogging dilemma last week because I tried a bread recipe that I found online, and it turned out absolutely horrible. And if the whole purpose of Goth Panda is to share recipes that I find that are great, do I have an obligation to post about recipes that don’t work or turn out badly? In the end, I decided to stick with posting only the ones I can endorse myself, and not the ones that don’t work out. But after that bad experience, I wanted to try a recipe that I knew would turn out great.


Dry Ingredients

This recipe comes from the King Arthur Flour website, which (in case you are new here) is only one of my most favoritist internet sites ever. From it I can order hard-to-find bread baking ingredients, kitchen utensils that I may or may not need, and also find recipes that will take advantage of both of these.


Ready to Rise

This bread is hearty and nutritious, and not difficult to make at all. I did make a few changes to the recipe. I found that I needed to add more flour to the dough while kneading it. And I weighed the dough before shaping thought that it would be more suited to a 9 x 5 inch loaf pan. It weighed slightly more than 36 oz.


It also took longer to bake to get to the correct internal temperature. The recipe says that the loaf has a tendency to overbrown (thus the tenting) and underbake in the middle, so this would probably be best to make if you have a thermometer to measure the internal temperature.




Oatmeal & Brown Sugar Toasting Bread

From King Arthur Flour

1 3/4 cups (14 ounces) boiling water
1 cup (3 1/2 ounces) rolled oats
1/2 cup (2 3/4 ounces) steel-cut oats or Irish oatmeal, uncooked
1/4 cup (1 3/4 ounces) lightly packed brown sugar
2 3/4 cups (11 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/4 ounces) Baker’s Special Dry Milk or nonfat dried milk
1 3/4 teaspoons salt
2 teaspoons instant yeast
2 tablespoons vegetable oil

In the bowl of a stand mixer, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Measure out the remaining ingredients into another bowl and then add to the oat mixture, stirring till the dough starts to leave the sides of the bowl. Alternately, mix the dough with the stand mixer’s paddle attachment. In either case, then use the dough hook to knead for 5 to 8 minutes. Add more flour as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.

Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 9 x 5-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it’s just crowned over the edge of the pan.

Bake the bread in a preheated 375°F oven for 50 to 60 minutes, or until it’s golden brown and its internal temperature is about 200°F. About halfway through the baking time, rotate the loaf pan and tent it lightly with aluminum foil. Remove the bread from the oven, and turn it out onto a wire rack to cool completely.

Yield: 1 loaf.

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