BBD #09: Bread with oats - Rolled oat and apple bread
Astrid from Paulchens Foodblog hosts the 9th edition of Bread Baking Day. She chose bread with oats. A great choice, because I love the taste of oats, especially in porridge, like here, here or here. Oats have no gluten, so you can't bake a 100 % oatbread, except flatbreads like oatcakes. The soluble dietary fibre limits the addition to other flours but it gives breads a chewiness and moistness. In the bread section of this blog I've already 6 breads with oats. Time to think about something new. So I leafed through Dan Lepard's "The Homemade Loaf" and decided to partake with
The apples bring also moistness and a hint of sweetness to the bread. It goes well with cheese and of course with all sweet spreads.
I had some difficulties with the very soft dough. The recipe recommends to brush the loaf with eggwash and coating it with oatmeal. I omitted that step: After upturning the loaf from the banetton it was spreading over the peel, so I popped it directly onto the baking stone. The dough is very wet, although the internal temperature was 90 °C after 30 minutes baking, the dough was still sticking to the thermometer. I lowered the temperature to 190 °C and baked it 20 minutes longer.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Rolled oat and apple bread |
| Categories: | Baking, Bread, Sourdough |
| Yield: | 1 Loaf |
Ingredients
| 50 | grams | Rolled oats | |
| 100 | grams | Boiling water | |
| 200 | grams | Peeled and grated apple | |
| 75 | grams | Water at 20°C ) | |
| 100 | grams | White leaven (125% Hydration) * | |
| 3/4 | teasp. | Fresh yeast, crumbled * | |
| 250 | grams | Strong white flour | |
| 3/4 | teasp. | Fine sea salt | |
| Egg wash | |||
| Oats or fine oatmeal for finishing the loaf |
Source
| Dan Lepard, The handmade loaf, | |
| ISBN 1 84000 966 7 |
| Edited *RK* 04/08/2008 by | |
| Ulrike Westphal |
Directions
Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients.
Add the grated apple to the water, leaven, and yeast. Stir the mixture well with a fork so that the yeast dissolves, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with Your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, then cover and leave for 10 minutes.
Rub 1 tsp of corn or olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the howl, then rub lightly with a tsp of oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Put it back in the bowl, cover and leave for 1 hour in a warm (21-25°C) place.
Lightly flour the work-surface and shape the dough into a baton. Rub a tea-towel with a handful of flour (or use a linen-lined proving basket) and place the dough inside seam-side-up. Wrap the dough tip snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in height.
Preheat the oven to 210°C/410°F/gas mark 6/. Upturn the loaf on to a flour- or semolina-dusted tray, then dust the surface of the loaf with oats or fine oatmeal. Bake the loaf in the centre of the oven for 30 minutes, then lower the heat to 190°C/375°F/gas mark 5 and bake for a further 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped on the base. Leave to cool on a wire rack.
* 100 g leaven (100 % Hydration) and 1/2 tsp. dry yeast
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