Whole Wheat and Oat Sandwich Loaf

In bowl, sprinkle yeast over 3/4 cup warm water; let stand until granules are swollen, about 10 minutes.

Stir in 1/2 cup each of the whole wheat flour and white bread flour. With wooden spoon, beat 100 strokes in same direction until gluey. Scrape down side.Cover with plastic wrap; let rise in warm, draft-free place until bubbly and almost tripled in volume, at least 2-1/2 hours.

Scrape dough into large bowl. Beat in buttermilk, honey, egg and salt until combined. Beat in oats and remaining whole wheat flour. Stir in remaining white flour.

Turn out dough onto lightly floured surface; knead, adding a little more whole wheat flour as necessary to make smooth, moist dough, about 10 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, 1-3/4 to 2 hours.

Lightly push down dough to deflate. On lightly floured surface, knead lightly; shape into smooth ball by pulling down edge and pinching together underneath. Cover with tea towel; let rest for 10 minutes.

Flatten into long 1-inch (2.5 cm) thick oval. From long side, roll into cylinder; pinch seam to seal. Arrange, seam side down, in lightly oiled 9- x 5-inch (2 L) loaf pan. Cover with tea towel; let rise in warm place until doubled in bulk and risen above top of pan, 1 to 1-1/2 hours.

With razor or sharp serrated knife, cut 1/4-inch (5 mm) deep slit lengthwise along top. Bake on preheated baking stone or rack in 400°F (200°C) convection oven or 425°F (220°C) conventional oven for 15 minutes.

Reduce heat to 350°F (180°C) in convection oven or 375°F (190°C) in conventional oven. Bake until loaf sounds hollow when tapped on bottom and internal temperature reaches between 190°F and 200°F (88°C and 99°C), about 25 minutes.

Source : Canadian Living Magazine: October 2011