Monday, February 22, 2010

Oatmeal Bread

The first time I attempted to make this bread, it turned out tough with a really thick crust. When I recently made it again, it baked beautifully. Thin crackly crust with the softest texture inside. The difference was the dough. When I started making bread, I liked my dough to be not sticky at all. So I smothered it with flour until it no longer sticks to my fingers. However, I recently discovered the stickier the dough, the lighter the bread.

I was extremely pleased with how this bread turned out. Unfortunately, I cannot remember the source of the recipe and am unable to link it back to that website (Apologies to the author of this excellent recipe).

This recipe serves 4.

1 cup Water
1/2 cup Quick oats ; or coarsely chopped rolled oats
10 grams Butter
2 teaspoon Instant yeast ; scant
1/4 cup Warm water ; 38C to 43C
2 1/2 tablespoon Brown sugar ; firmly packed
1/2 teaspoon Salt
2 cups All purpose flour

1) Cook oats in 1 cup water according to package directions. Remove from heat and stir in butter, brown sugar and salt. Allow to cool for 5 minutes.

2) Mix yeast, oats and flour in a bowl. Add in water slowly until the dough starts to come away from the side of the bowl (try kneading without water first). Dough is very shaggy and sticky. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place until dough has doubled in size, about 1 hour.

3) Turn dough out and gently shape into a round loaf. Place dough on a baking sheet and let rise for 30 - 45 minutes. Slash top of the loaf as desired.

4) Preheat oven to 191°C.

5) Bake at 191°C for 40 minutes.

Transfer to a wire rack to cool almost completely before serving.

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