KS Quotient
Easy: Two-stage mixing. No hand-shaping.
The Scots are known for eating a lot of oats, in the form of breakfast porridge, or oatmeal; as a component of various baked goods; and in their beloved haggis, which, since it involves assorted peculiar animal parts, I prefer not to dwell on here. Sometimes, Scottish recipes call for incorporating leftover oatmeal, which not only saves time and avoids waste, but in the case of yeast bread, results in an exceptional loaf. The consistency and taste are different from bread made just by tossing some uncooked rolled oats in with the flour: the texture is much moister and smoother than normal and the flavor and aroma slightly sweeter and more "oaty." (For this recipe I assume that you don't have leftover oatmeal sitting around, so it calls for preparing the right amount of partially cooked and sweetened oatmeal.)
This loaf is mild and homey, with a slightly chewy-crisp crust. Like many old-fashioned British breads, it calls for a bit of spice and dried currants. I like it for toast, or in thick, warm-from-the-oven slices spread with butter and smidge of jam and accompanied by a freshly brewed pot of tea. This is the simple, sublime way I first ate it back in the 1980s, at a bed and breakfast on a cold, damp summer afternoon in the Scottish Highlands.
Yield: 1 large loaf, 13 to 14 portions or slices
2½ cups (12.5 ounces) unbleached white bread flour, plus ¾ cup (3.75 ounces), plus more as needed
Scant 1¾ teaspoons table salt
¾ teaspoon instant, fast-rising, or bread machine yeast
¾ teaspoon ground allspice
1/8 teaspoon ground nutmeg
1¼ cups plus 2 tablespoons ice water, plus more if needed
½ teaspoon finely grated orange zest
2 tablespoons unsalted butter, at room temperature, plus more for greasing pan and loaf top
¾ cup old-fashioned rolled oats, plus 4 tablespoons for garnish
2/3 cup boiling water
6 tablespoons packed light or dark brown sugar
2/3 cup dried currants, rinsed under hot water, then thoroughly drained and patted dry
First Rise In a large bowl, thoroughly stir together 2½ cups of the flour, the salt, yeast, allspice, and nutmeg. Vigorously stir the ice water and orange zest into the flour mixture, scraping down the sides just until the ingredients are thoroughly blended. If too dry to mix, a bit at a time, stir in just enough more ice water to blend the ingredients, but don't over-moisten, as the dough should be fairly stiff. Stir in more flour to stiffen it if necessary. Brush the top with softened butter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise In a medium bowl, gradually stir the oats into the boiling water until well blended. Let stand for 5 minutes to partially cook. Stir in the butter and sugar until the sugar dissolves and let cool thoroughly. Vigorously stir the cooled oatmeal mixture into the dough until thoroughly incorporated. Add in ¾ cup of the flour and the currants until evenly distributed throughout, then, as needed, enough more flour to yield a very stiff dough, scraping down the bowl thoroughly. Using an oiled rubber spatula and working all the way around the bowl, fold the dough in towards the center.
Generously butter a 9 x 5-inch loaf pan. Add 2 tablespoons of oats to the pan; tip it back and forth to evenly distribute them. Invert the dough into the pan. Smooth out the top and press the dough evenly into the pan. Brush the loaf top with melted butter. Sprinkle the remaining 2 tablespoon oats over the top, pressing down to imbed them. Using an oiled serrated knife or kitchen shears, cut a 6-inch-long, ½-inch-deep slash down the loaf center. Cover the pan with nonstick spray—coated plastic wrap.
Let Rise Using Either of These Methods For a 1¾- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends just to the pan rim (it will rise a lot in the oven).
Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 375°F.
Baking Bake on the lower rack for 65 to 75 minutes, until the top is nicely browned and a skewer inserted in the thickest part comes out with moist crumbs on the tip (or until the center registers 204° to 206°F on an instant-read thermometer). (As necessary to prevent over-browning, cover the top with foil.) Then bake for 5 to 10 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack; cool thoroughly.
Serving and StoringThis tastes good warm, but will cut much better when cool. Cool completely before storing. The bread will keep at cool room temperature for 3 to 4 days, and may be frozen, airtight, for up to 2 months.
TipThe extended rise option normally offered in Kneadlessly Simple recipes can't be used for this bread. Once the oatmeal is added to the dough, the same chemical processes that make the finished loaf exceptionally moisture retentive and sweet-tasting also begin to break down the wheat gluten needed for good loaf structure. Since the gluten breakdown continues even during refrigeration, it's best to use an accelerated or regular second rise so the dough doesn't stand too long. The high moisture retention means that this loaf needs a slightly longer than normal baking time, too.