BBD #13: Whole Grain Oatmeal Bread
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Jude from by Apple Pie, Patis & Pâté chose 100% Whole Grains for 13 th edition of Bread Baking Day. During our vacation in Ireland we got only quick breads. We stayed in several B&B's and every host served homemade Irish Soda Bread. I have to admit, I liked it only the first three days, for my palate quickbreads are too crumbly and the soda gives a strange tooth-feeling. I chose a yeasted bread for this edition of BBD, because my sourdoughs need a bit more power. |
A very tasty, but light bread for any kind of sandwich.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Whole Grain Oatmeal Bread |
| Categories: | Bread, Yeast |
| Yield: | 2 Loaves à 700 g |
Ingredients
| 106 | grams | Raw old fashioned rolled oats | |
| OR | |||
| 106 | grams | Raw steel-cut oats | |
| 475 | Mlboiling water | ||
| 1 | tablesp. | Salt (16.5 g) | |
| 7 | grams | Active dry yeast | |
| 120 | ml | Warm water | |
| 3 | tablesp. | Honey (45 ml) | |
| 60 | ml | Oil, optional, I used rape seed oil | |
| 750 | grams | Finely ground whole wheat bread flour () |
Source
| The Laurel's Kitchen Bread Book | |
| A Guide to whole-grain breadmaking |
| Edited *RK* 08/25/2008 by | |
| Ulrike Westphal |
Directions
Cook the oatmeal in the water until it begins to thicken; add the salt and set aside for several hours or overnight. If you use leftover oatmeal, bring it to room temperature.
Dissolve the yeast in the 60 ml water.
Mix the honey and oil into the oatmeal, and add it and the yeast to the flour. Even if the dough seems very stiff, don't add more water just yet: the flour will absorb water from the oatmeal very slowly, so the dough softens as you work. Knead the somewhat stiff dough for about ten minutes, and if it still seems stiff then, add water gradually by wetting your hands and kneading until the dough has taken in as much water as it requires to become soft and supple. If you use leftover oatmeal that is fairly thin, you may find that you need to add flour on the board instead of water.
Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with your wet finger. If the hole doesn't fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first.
Press the dough flat and divide in two. Shape it into balls and let them rest, covered, until very much softer. Shape gently into hearthstyle or standard 20,32 cm x 10,16 cm pan loaves. Sprinkle a greased baking sheet, pie tins, or loaf pans with rolled oats before placing the shaped loaf on or in them. For a fancy touch, brush the tops of the loaves with warm milk, and then sprinkle with more rolled oats that have been soaked in the warm milk. Let rise once more in a warm place, and bake about 45 minutes at 175°C.
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