Oat Bread is a great everyday bread – the oats and whole wheat flour give it a heartiness and the molasses contributes a depth of flavor. Use this bread for sandwiches or toasted for breakfast or a snack. You could easily convert this recipe to dinner rolls by shaping into dinner rolls rather than loaves before proofing and shortening the bake time slightly.
In a large mixing bowl whisk together the milk, sour cream, 1 egg, butter, honey, molasses, and salt.
Stir in bread flour, whole wheat flour, 1 cup oats, and yeast. When dough is too stiff to stir, turn it out onto a floured countertop.
Bring the dough together with your hands and knead for 8-10 minutes or until the dough is smooth and elastic, add more flour as necessary to prevent the dough from sticking.
Grease the mixing bowl and add the dough back to it, cover with a towel and let rise for 1-1 1/2 hours until almost doubled in size.
Sprinkle the cornmeal evenly on a baking sheet, or grease the baking sheet. Divide the dough into 2 portions and form into approximately 4x7" loaf shapes and place on the prepared baking sheet.
Cover with towel and let rise for 30-45 minutes or until almost doubled in size.
Whisk the remaining egg in a small bowl and brush over the surface of the loaves. Sprinkle the remaining 1 Tablespoon of oats over the top of the loaves. Use a serrated knife to make 3 - 1" deep cuts on the surface of each loaf, to prevent the bread from cracking open and to promote even baking.
Bake in an oven preheated to 375°F for 30-35 minutes or until the loaves are deeply brown.
Remove the loaves from the oven and place on a cooling rack until completely cooled, or as long as you can wait to cut a slice.
Emma spends her days in the Research and Development Laboratory at Organic Valley working as a Product Development Technician and her evenings in the kitchen cooking and baking delicious meals and treats for friends.