…wholesome and delicious Steel Cut Porridge Oats add great texture and nutty flavour to this hearty bread.
Recipe and photo by Jennifer Hill
Ingredients:
1 cup Rogers Steel Cut Porridge Oats
1 3/4 cup boiling water
3 tbsp honey
2 tbsp butter
1 tsp sugar
1/4 cup warm water
2 1/4 tsp active dry yeast
1 cup Rogers 100% Whole Grain Whole Wheat Flour
2 1/4 – 3 cups Rogers White Bread Flour
1 1/2 tsp salt
Directions:
1 tbsp Rogers Steel Cut Porridge Oats, for topping (optional)
Pour boiling water over steel cut porridge oats in a small bowl. Stir in honey and butter. Set aside to cool to just warm (not hot, or it will kill the yeast).
Dissolve sugar in warm water; stir in yeast and set aside until yeast is frothy (5-10 minutes).
In a large bowl, combine whole wheat flour, 2 1/4 cups white bread flour, and salt. Stir in yeast mixture and the steel cut porridge oats mixture to form a shaggy dough. Turn out onto a lightly floured work surface and knead, adding remaining white bread flour as needed to form a workable dough. Knead about 10 minutes total, until dough is smooth and elastic. Place dough in an oiled bowl, turning once to coat dough. Cover and set aside in a warm place to rise 1 hour.
Punch down dough and shape into a log. Place in a greased 9 x 5-inch loaf pan, cover, and set aside to rise 1 to 1 1/2 hours more, until doubled in volume. Sprinkle with remaining 1 tbsp steel cut porridge oats (optional) and bake in a preheated 375 degree oven for 35 to 45 minutes, until bread is golden brown and sounds hollow when tapped. Remove from pan immediately to cool on a wire rack.
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