The bread that started it all...Nanny Van’s oatmeal bread

I didn’t often go to my grandparents house. They lived three hours away. For my parents that was two hour too many. When we did go, it was food heaven! My mom didn’t like to cook. Her mother may have been the reason,  she was capable of cooking, gardening, sewing , and plumbing, and was authentic in her methods. 

I would be asleep in the crisp freshly laundered , pressed white sheets , and then it would hit me. Sweet, yeasty aromas beckoning me to hit the stairs and head for the kitchen. This bread was universally loved among all family members. When I created the Good Loaf this treasure was not lost on customers. Of course, as my baking prowess grew I had to play with the recipe. The result did not disappoint. This is where time and love in the kitchen make it all worthwhile. I would love to see a renewed appreciation for tradition.

To my lovely relatives that reached out to me and offered kindness and inspiration , I thank you and hope you will continue the tradition that this spit fire of a woman gave to us. These are the footprints we leave that can keep memories of family alive❤️ 

The original recipe didn’t have a biga, rice,or buttermilk but these enhancements make the bread that much better:

Oatmeal bread formula:

Biga:

Flour 9.9oz

Water 6.1 oz

Fresh yeast 0.1oz ...  look up the conversations of your yeast on line

**a quick side not... when it comes to yeast rapid rise is not a good choice (yeast on steroids). The goal of yeast is to devour sugar and burp gas into you bread. In general less is better... a slow rise will develop better flavor....if you have the time.

Soaker:

Oats 4.0oz

Molasses 4.0oz

Water 5.0oz

Brown sugar 1.0oz

Butter 0.4 oz

Final dough

Flour 18.4 oz

Water 7.6 oz

Buttermilk 5.0oz

Fresh yeast 0.1 oz

Brown rice 2.0 oz

Sea salt 0.5 oz

Soaker 14.3 oz

Biga 16.2 oz

Biga gets 6-8 hrs fermentation 

Mix all ingredients on 1 speed until incorporated 

Mix on 2 speed for 4-5 min until a decent gluten structure 

Drop on counter and perform a few folds to cool the dough down

1hr fermentation 

Divide in to rounds at 30-32 oz each

Shape into batards 

Roll  onto a damp cloth and then oats

Place in pans and proof for 60-70 min. The bread should not crest much beyond the rim of the pan. The remaining growth(oven spring) will occur in the oven.

Bake in pre-heated oven at 350 for 40-50 minutes

Let the loaf cool slightly in the pan, then remove to a cooling rack. Let the loaf cool for at least 1/2 hr before cutting

Now 

All you need is butter😊