It really is difficult to choose, but I think these days this is my go to bread recipe. The crust is perfect, not too tough, and the crumb is tender with the oats blending so well into the overall texture. I have to confess my favorite thing to do is eat it with some chocolate-hazelnut spread.
This recipe comes from Ken Haedrich's book "Soup Makes the Meal".
Oatmeal Hearth Loaves:
3/4 c rolled oats
1 c hot milk
3 T natural cane sugar
1 T molassses
1 1/4 c warm water
2 t active dry yeast
~5 c unbleached a-p flour
2 1/2 t salt
1/2 c vegetable oil
cornmeal for dusting
1 egg & 1 T milk for glaze
sesame seeds for garnish
Put oats in large bowl with milk, sugar and molasses; stir and set aside.
Pour 1/4 c of warm water in a small bowl and stir in yeast; set aside (at least 5 minutes).
Stir yeast mixture into oat mixture.
Stir in 3 c of flour, 1 cup at a time; and beat vigorously for about 100 strokes after the 3rd cup was added.
Cover and set aside for 10 minutes.
After 10 minutes, stir in the salt, then the oil and enough of the remaining flour to make a fairly firm, kneadable dough.
Turn dough out onto a floured work surface (you will have to keep adding flour so the dough does not stick) and knead for 10 minutes.
Put the dough into an oiled bowl (turn so dough is evenly coated with oil) cover, and set aside to rise until doubled in bulk.
Oil and dust with cornmeal a large baking sheet, and set aside.
When the dough has doubled, punch down and turn out on floured work surface.
Knead briefly and cut in half with a bench scraper.
Knead each half of the dough into an oval shape and placed on the prepared backing sheet, and cover; let rise until doubled.
Preheat oven to 400 degrees F.
When loaves have doubled, brush with the egg glaze and sprinkle with sesame seeds.
Make a few slashes across the dough with a serrated knife.
Place dough in the oven and bake for 20 minutes.
Reduce heat to 375 degrees F, and bake until dark golden; about 20 minutes.
Cool on a wire rack.
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