Old-Fashioned Oatmeal Bread

That's right, I made another loaf of oatmeal bread. It was time to construct some sandwiches, so I went back to King Arthur and found a variant on the last oatmeal bread recipe I made. This recipe has twice as much oatmeal, and a bit less molasses:
The result is a lighter, grainier loaf.

It starts, however, very similarly, with oats steeping in hot water. This time the oats steep alone:
Then the rest of the ingredients are added - although I didn't add any "dough enhancer"  or "lecithin."

Once these are mixed together you can really see how much grainier this dough is. Beware, though, past this point if you're reading along in the recipe - King Arthur includes instructions for manual and bread machine versions:


Here is the dough after kneading (by hand) for about 3 minutes. At this point you let the dough rest before continuing:
Here is the dough after the full kneading - much, much smoother:


After rising, I shaped the bread into a loaf and popped it into a loaf pan for the final rise:
And finally, before a half hour in the oven: