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Macroom Coarse Meal Yeast Bread
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| ingredients | |
| 2 cups | whole milk |
| 1 cup | old-fashioned rolled oats, (not quick-cooking) |
| 1/2 cup | warm water,, (105-115°F) |
| 2 tablespoons | active dry yeast,, (from 3 packages) |
| 1/2 cup | mild honey |
| 1/2 stick (1/4 cup) | unsalted butter, melted and cooled, plus additional for buttering pans |
| 3 cups | stone-ground whole-wheat flour, (Macroom Coarse Meal) |
| About 2 cups | unbleached all-purpose flour |
| 1 tablespoon | salt |
| Vegetable oil for oiling bowl | |
| 1 large | egg, lightly beaten with 1 tablespoon water and some sesame seeds |
Special equipment: 2 (8- by 4-inch) loaf pans
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preparation
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
After half an hour, turn oven on to very high heat (250C). Place shallow pan underneath.
When hour is up and loaves are ready for the oven, lightly brush tops of loaves with some of egg wash and sprinkle with sesame seed.
Place in oven and put some boiling water in the tray underneath. Bake for 10 minutes at 250 then turn down to 200 for another 25 to 30 minutes or until bread is brown and crusty. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
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