Visiting Daniel this Weekend!

We plan to visit Daniel this coming weekend so I asked him if he needed anything? Initially he said, no, nothing that he could think of. When I suggested one or two of his favorites, he decided that perhaps a few things might be nice. At the top of that list was "Gooey Bread". This has been a family favorite for quite a few years and is always enjoyed slightly under-baked, hence the name "Gooey Bread". 

 

"Gooey Bread" hot out of the oven!

Ingredients                      

• 1 1/4 cups old-fashioned rolled oats
• 1 cup boiling water 
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 cup warm water (100° to 110°)
• 1 1/2 cups low-fat buttermilk
• 6 tablespoons honey
• 3 tablespoons canola oil 
• 20.25 ounces all-purpose flour (about 4 1/2 cups), divided
• 9 ounces whole-wheat pastry flour (about 2 cups)
• 2 1/2 teaspoons salt
• 1 cup finely chopped walnuts

Preparation

1. Place oats in a food processor; pulse 8 times or until coarsely chopped. Combine chopped oats and 1 cup boiling water in a medium bowl; let stand 10 minutes, stirring occasionally.
2. Dissolve yeast in 1/4 cup warm water in the bowl of a stand mixer; let stand 5 minutes. Add buttermilk to oat mixture, stirring to combine. Stir in honey and oil. Add the oat mixture to yeast mixture; mix with dough hook attachment until combined. Weigh or lightly spoon 13.5 ounces all-purpose flour (about 3 cups) and whole-wheat pastry flour in dry measuring cups; level with a knife. Combine flours with salt. Add flour mixture to buttermilk mixture. Mix dough at medium speed 10 minutes or until smooth and elastic, adding remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to sides of bowl. Add walnuts; mix at medium speed just until combined.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Alternatively, stretch and fold every 30 minutes for the first hour and a half to two hours before dividing the dough, braiding and raising for the final 30 minutes before baking in a 375 degree oven for 28 minutes.
4. Preheat oven to 375°.
5. Punch dough down; divide in half. Divide each half into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 14-inch rope. Place 3 ropes lengthwise on a baking sheet coated with cooking spray (do not stretch). Pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Repeat procedure with remaining dough to form another braid. Cover and let rise 30 minutes or until doubled in size.
6. Spritz top and sides of loaves lightly with water from a spray bottle. Bake on center rack of oven at 375° for 28 minutes or until deep golden brown. Remove from pan; cool on wire rack.