Apple Onion Oatmeal Bread

This bread is really simple, and the active time it takes to make it is pretty low. It’s just a question of waiting for the stuff to rise. This recipe makes four loaves, so if you only have two bread loaf pans, be sure to divide it in half.

In a medium bowl put

  • 1/3 cup cracked or steel cut oats/oat bran/flax seeds
  • 2 cups rolled oats
  • Pour in 4 cups boiling water and let sit 1 hour

Peel, core and chop into bite sized pieces:

  • 3 apples
  • 1 onion

Cook in butter over low heat until soft and caramelized.

In a small bowl put:

  • 1 tbsp dry yeast
  • ½ cup warm water
  • 1 tsp sugar
  • ¼ tsp powdered ginger

Mix and let sit open until bubbly

Into medium bowl add

  • 4 tsp salt
  • ¼ cup honey
  • yeast mixture

Stir it up

  • 7-8 cups white flour (reserve one)

Mix until it makes a stiff dough. Add the cooked apples and onions. Then use floury hands to knead for a while, adding extra flour if needed, until stretchy enough to hold a translucent area when pulled. Put back in bowl and rub some soft butter on.  Let rise under a damp cloth one hour.

Flour fist and punch dough.  Take out and knead some more, then cut into 4 pieces.  Grease 4 bread pans and fill with loaves and cover with a damp cloth and let rise again 45 min to 1 hour.

Carefully put in 325-350 oven for 35-40 min.

§ 2 Responses to Apple Onion Oatmeal Bread

  • Charlie says:

    Any adjustments if I want to make a quarter of the flour wheat flour? The quarter wheat is what I use for pizza dough, and 8 cups of white just sounds so blah…

    • haleyfox says:

      Hey Charlie,
      Hope all is well over at the Med Lib! Yes, you can absolutely use 2 cups whole wheat, 6 cups white. Make sure you still use white to knead, and of course be sure the bread is fully doubled after the second rise (in the bread pans) to avoid any density. Happy baking!

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