OAT BREAD COCKAIGNE
Two 9 × 5-inch loaves
Combine in a large bowl or a stand mixer fitted with the paddle attachment:
- 2 cups (470g) warm (105° to 115°F) milk
- 1 cup (100g) old-fashioned rolled oats
- 2 large eggs, lightly beaten
- ½ cup packed (115g) brown sugar
- ¼ cup (50g) vegetable oil
- 2 teaspoons salt
Stir in until just combined:
- 3 cups (375g) all-purpose flour
- 2 cups whole wheat (260g) or dark rye flour (240g)
- 1 cup (110g) soy flour
- ¼ to ½ cup (20 to 40g) wheat germ
- 2 envelopes (1 ½ tablespoons) active dry yeast
Cover and let the dough rest for 15 to 30 minutes.
Replace the paddle attachment with the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the pans, loosely cover with oiled plastic wrap, and let rise again until doubled in bulk, about 45 minutes.
While the dough rises, preheat the oven to 350°F.
Brush the top of the loaves with:
- 1 egg, lightly beaten with a pinch of salt
If desired, sprinkle with:
- (2 tablespoons old-fashioned rolled oats)
Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, about 1 hour. Immediately turn the loaves out of the pans onto a wire rack to cool completely.