Oatmeal Molasses Seeded Bread

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make this oatmeal molasses seeded bread. First, I will teach you how to make the bread dough. Then we will let the dough rise. Next, I will teach you how to form the dough into loaves and let the loaves rise again. We will finish up with baking and cooling the bread. I am a self taught baker. Many years ago, I decided I wanted to open up my own home bakery. I had this business for several years until my husband got a job offer across the country in another city. We felt like this was a good move for us, and so I closed the bakery. Now here in the new city, I do not want to go through the steps to open up another bakery, but I still love baking. And as a retired teacher, I love teaching. So I have decided to share my skills with you on skill share. This class is aimed at the baker that would like to learn how to make a delicious oatmeal and wheat bread that has seeds throughout it. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the bread dough. 2. 02 Making the Dough: We are ready to start making the bread dough. In this container, I'm going to put my one and a fourth cups of the boiling water and my three fourths cup of my oatmeal. And then I'm just going to turn this on no push that down in. I want to make sure all the oatmeal is in the water. We're going to let this now sit for 15 minutes. I have here another half cup of lukewarm water, and to that, I'm going to add my tablespoon of yeast and my teaspoon of sugar. And then I just want to kind of mix this and we're going to let this sit for 10 minutes. We have the oatmeal going for 15 minutes and the yeast going for 10 minutes. We'll be back when we're ready to move on from this point. Our oats have been soaking for 15 minutes, and our yeast has been going for actually over 10 minutes. To this bulb, I want to add three tablespoons of molasses. There's 12 and three. Now I want 2.5 tablespoons of honey. There's one, two, and I'm just going to kind of eyeball it. That's about a half. It doesn't have to be exact on this. Two tablespoons of grape seed oil. It really can be any type of oil doesn't have to be grape seed. Now, I cracked my egg in one of the measuring cups that I'd already used so that I could just slightly whisk it so that it's all combined. And then I'm going to add that. I'm just going to stir this. Now we're going to add our yeast mixture and our one cup of whole wheat flour. We need to add the seeds and the salt here so that you won't have the problems that you see I have later in. And we want to mix that scrape that flour down. Okay. Now we're going to take our paddle attachment off and we're going to put our dough hook in. And now we're going to add our bread flour, one cup at a time or slow. There's one cup, let that get mixed in. To cups. And this last cup, cause I don't know if I'm gonna knead it all. I'm just going to add a little bit at a time. I want to get it forming to a nice tough. I'm going to turn this off so I can scrape that part that's sticking in the center into the dough. We're just kneading this to get a nice good dough. I don't think we're gonna have to add any more flour. Now we're going to need this like 1 minute more. There you can see, we have a nice bread dough. I almost forgot something. We wanted to add these seeds. So better to add them now and not at all, even though we should have added it before for that. So I'm going to add just a little bit of water. We want to get that seed mixed in. Once we get it moist enough, see gets mixed in, if we need to, we can always add more flour. I did some, but there's still some that needs to go. Let's add some more water. Scrape the seed. I'm going to kind of dig at this bread, get that seed to go in. We're going to stick the hooky dough paddles back in to see if we can get that seed to mix in better. Now let's put that doughg back in and see if we can get this dough to work better now that most of the seeds are in.This is a very wet dough right now. Wet enough that we may end up having to add more flour. I don't know. We'll see. If you put the seeds in when it says put it in, you won't have this problem. I'm going to add just a little bit more flour to dry it up again. We're going to stop it right there. And while I usually don't do any hand kneading, I'm going to do just a little bit of hand kneading as I stick it in the bowl to try to get those seeds more evenly distributed. I have my bowl here to put my dough in, and I do want to spray it down. I'm also going to spray my hands down a little bit. Bring this dough out, put it in the bowl. And then I want to do just a little bit of kneading to make sure that seed is evenly mixed in. And that looks pretty evenly mixed in. 3. 03 First Rise: We're now ready to have our dough rise for an hour to an hour and a half. The main thing is we wanted to go double in bulk. You remember? We put the dough in here so that we could knead the seeds in. Now, in your case, put the seeds in when you're putting that wheat flour in before you add the bread flour, and you will have to go through what I went through. I've got a proofing pad right here, and it warms up so that this can rise better. I also want to cover my bread. If you don't have a cover like this and a proofing pad, you can use a lint free towel or you can spray down some plastic wrap and put it on it. We will be back when this is doubled and booken about an hour hour and a half. 4. 04 Forming the Loaves: Our bread dough has risen, as you can see, it is double in size. Now, you'll remember that I forgot to put the seeds in. I also forgot to put the salt in. Please remember to put the seeds and salt in when you're putting the wheat flour in. I went ahead and added the salt to this, and to do that, I had to mix the salt with some water and then knead it into the bread, and then let it rise some more till it was double in bulk again because I remembered it as I was checking to see if it was doubled in bulk. So if you just totally followed my directions, you could do that once you put it in as soon as you realize you forgot, but it's much better to put that salt in with the wheat flour. We're ready now to form this dough into the loaves of bread. But before we do, we want to take our loaf pans and spray them down so that they're ready for the bread. I'm going to take some of my flour, and I'm going to put it on my clean surface, and then I'm going to take my dough and divide it in half. I want them to be equal because each one's going to be a loaf of bread. Once it's divided in half, I'm going to pat it down, put some four on my rolling pin, and a little bit on my dough. And roll my dough out and I have it rolled out into a rectangle. It doesn't have to be a perfect rectangle. Once I have it rolled out like this, I want to roll it into a log, and then I'm going to pinch my log to sell the dough all the way through. You'll see how I pinch that so that I have this loaf of bread. Now I'm going to take my pan, and I'm just going to stick my dough in that pan. And I'm going to do the same with the other. Again, putting flour there, putting my bread dough down, doing a real quick roll out. And then roll that up. Pinch it shut. Once it's pinched shut, put it into my loaf pan. And I like to kind of make sure it's all the same. And there I have the second loaf. I'm now going to take my two loaves, put them on my proofing pad and cover it up again and let it rise till double in bulk. 5. 05 Second Rise and Prearing to Bake: Our dough has been rising for about an hour. Let's take a look at our bread. You can see that it is above the top of the loaf pan. So we're ready to get ready to go in the oven. To do that, we're going to take this egg, crack it in the bowl, and then whisk it up. With the egg whisked up, we're going to take this pastry brush and brush the top with the bread. With the top of the bread brushed with that, I'm going to take my oats. I'm going to do one tablespoon of oats sprinkled on top of this one and one tablespoon of oats sprinkled on top of this one, and I'm going to do the same with my seed mixture, it says five 6. 06 Baking and Cooling: There's the oven. That's preheated. We're going to go ahead and put the bread on that middle. And then we're gonna cook it for 40 minutes on that middle. We'll be back in 40 minutes when that's cooked. You're gonna want to check it in about a half an hour, and if it's starting to get too brown, you can cover it so it won't keep browning. But otherwise, we're going to bake it 40 minutes. Our timer is about ready to go off. So let's go ahead and look at our bread. There's our timer. Let's open this up. You can see how nice that bread looks. We want to take our bread and dump it out of the pan. And then flip it over. And you'll notice a lot of the seeds fell off. That's okay. 'cause when you look at the loaf, it still has plenty of seeds. And I'm gonna go ahead and do this with the other one. And now we're gonna let these completely cool, and then we'll be done. 7. 07 Final Thoughts: Thank you for taking this class. We had fun making our oatmeal molasses, seeded bread. We first learn how to make the dough. Then we let the dough rise. After it had risen, we formed the dough into loaves and then put it in loaf pans and let it rise again. After the second rise, we put an egg mixture on top so that the oatmeal and seeds would stick to the top of the bread. We then bake this bread and then let it cool. I hope your bread turned out the way you wanted it to. The recipe for this bread is in the project section, and your project for this class is to make this bread. I look forward to hearing from you. Please make sure to post a picture of your bread in the project section and tell us how it went from my kitchen to your kitchen. Happy baking.