Oat Bread Cockaigne

Let's Cook

1. Step 1.

   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

2. Step 2.

   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

3. Step 3.

   Cover and let the dough rest for 15 to 30 minutes.

4. Step 4.

   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.

5. Step 5.

   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.

6. Step 6.

   While the dough rises, preheat the oven to 350°F.

7. Step 7.

   Brush the top of the loaves with: 1 egg, lightly beaten with a pinch of salt

8. Step 8.

   If desired, sprinkle with: (2 tablespoons old-fashioned rolled oats)

9. Step 9.

   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.