Thursday, March 29, 2012

Cooked Grain Bread

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Cooked grain bread
Cooked grain bread
OK, I admit it.  I get some very deep satisfaction out of my children eating hot cereal for breakfast.  Of any kind.  Around my home plain old rolled or steel-cut oats are the go to breakfast cereal and when I see my kids eating a big bowl of it with milk and honey I feel like I did a good job as a mom this morning preparing them for their active day ahead.

I also tend to go overboard on how much I make.  I have no idea why.  I have been making them hot cereal for breakfast for years and I still end up with 1/2 - 1 cup extra.  I think it's because I want to be sure they eat as much as they want without needing seconds, or something like that.  That leftover half a bowl always bugs me so I finally figured out how to use it.  In a loaf of bread!

I know that may sound a little odd but you would be amazed at how moist with a great crumb a loaf of bread with 1/4 - 1/2 cup of cooked cereal can be.  The soft grain disappears into the dough without leaving any big bits.  It also provides a boost in nutrition and lets me re-use a wholesome food, not just compost it.

The challenging part is trying to turn that into a written recipe that I can share.  This loaf of bread is definitely about how the dough looks and feels to the touch more than exact measurements.  Don't let that put you off though from trying it yourself.  That is exactly the part of bread making I love the most - doing it by look and feel and adjusting it until it is just right.

This has been submitted to YeastSpotting.

Cooked Grain Bread
The perfect way to use up that little bit of leftover hot cereal. This loaf of bread will have you saving leftover morning oatmeal from breakfast with excitement about how you will get to use it next. If you have quite a bit of hot cereal to use up, double the recipe and make 2 loaves.
  • 1/4 - 1/2 cup cooked hot cereal (I usually use oatmeal)
  • 1 Tbs yeast
  • 1/2 - 3/4 cup warm water or whey
  • 2 Tbs sugar
  • 2 tsp salt
  • 2 Tbs oil
  • 1 egg
  • 3 - 4 cups white bread flour

  1. In a large bowl combine the cooked cereal, water or whey, sugar and yeast. Let it sit until the yeast has proofed, about 5 - 10 minutes. The yeast should be a foamy.
  2. Add in the salt, oil, egg and 3 cups of white bread flour. Mix well, adding additional flour until the dough is smooth and forms a ball. It will not be sticky.
  3. By hand or with the dough hook on your stand mixer, knead the dough for 8 - 10 minutes. Transfer the dough to a large lightly oiled bowl and cover with cling wrap. Let the dough rise until doubled in size, about an hour.
  4. Transfer the puffy dough to a work surface and shape into a rectangle that is about the width of your loaf pan and 10 inches long. Fold the top third the middle and the bottom third to the middle, shaping the dough into a loaf. Tuck in the ends and then press firmly into your lightly oiled loaf pan. Cover and let rise until the dough is 1 inch above the rim of the pan, about 30 minutes.
  5. Bake your bread in a preheated 350 (F) oven for 30 - 35 minutes. The bread is done when it has reached an internal temperature of 200 - 205 (F).
  6. Immediately transfer to a wire rack and cool completely before storing. Enjoy!
Prep time: Cook time: Total time: Yield: 1 loaf

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