Bread with rolled oats (Thu 13.05)

Bread with rolled oats.

Ingredients:

  • 125 rolled oats
  • 250 water
  • 700 white bread flour
  • 1 1/2 teaspoon salt
  • 30 g yeast
  • 20 g buter
  • 350 g water

1.

Cover the oats with the boiling water and leave to soak for about 15-20 minutes.

2. Add the flour and salt to the bowl (on top of the oats). Crumble the yeast in some of the flour.

Add the diced butter ans start mixing with the water.
Dough should be light and sticky.

Knead for 30 seconds and leave to rest for 10 minutes. (If the dough is really too wet too knead, cover with the bowl and first leave for 10 minutes)

2. Knead for 30 seconds and cover again for 10 minutes.

3. Repeat previous step. The dough should come together now and make smooth ball.

Leave to rise until doubled in size (40 minutes).

4. Turn out on floured surface,

and form into 2 loaves.

Leave to rise for 45 minutes or until doubled in size.

5. Bake in a pre heated oven at 200-220 C for about 32 minutes.
Leave to cool on a wire rack.

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Rolled oats and apple bread (Wed 14.04).

Rolled oats and apple bread after a recipe from Dan Lepard. About doubled each of the ingredients.

Ingredients.

  • 100g rolled oats
  • 200g boiling water
  • 500 g white bread flour
  • 1 teaspoon salt
  • a grated apple
  • 100 g leaven (used half of a stored soudough starter)
  • 150 g water

1. Put the rolled oats in a small bowl and cover with the boiling water. Leave for 5 to 10 minutes.

2. Mix flour and salt in a bowl. Add the grated apple, leaven, and oats. Changed a bit the order compared to the original recipe.


Start mixing while adding the water until a soft, sticky dough. The amount of water needed will probably vary with the type of oats used.

Leave in the bowl to rest for 10 minutes before kneading.

3. Spread 1 teaspoon of oil on the work surface (and your hands), turn out the dough an knead for 12 ‘strokes’ or some 20 sec.

Leave to rest for 10 mnutes.

4. Repeat step 3. The dough should know come togther to a smooth ball. If not repeat the knead rest cycle once again.

Leave to rise for 1 hour.

5. Turn out on a lightly floured surface and form the dough into 2 loaves.


Leave to rise for 1 hour or until doubled in size.

6. Bake in a preheated oven at 210 C for about 33 minutes.
Leave to cool on a wire rack.

Oat meal bread (Tue 23.02)

Oat meal bread with half milk, half water.

Ingredients.

  • 700 g oat meal (in fact a mix of white bread flour, oat meal and some rolled oats)
  • 1 teaspoon salt
  • 20 g fresh yeast
  • 200 g milk
  • 200 g water

1. Mix oat meal and salt. Crumble in the yeast and add the milk and water.

Mix the dough, if dry patches remain add some water. Turn out on work surface. Knead to a smooth ball (3-4 minutes).

Leave to rise for 50 minutes.

2. Form into a loaf, and put on a floured baking tin.

3. Make a large cut lengtwise in the loaf 15 minutes before going into the oven. Spray or glaze the cut with some water.

Bake in a pre heated oven at 200 c for about 30 minutes.

Leave to cool on a wire rack.

Rolled oats bread (Fri 12.02)

White bread enriched with cooked oats (porridge). Very light bread with a sweet taste.

Ingredients.

  • 100 g rolled oats
  • 200 g water
  • 800 white bread flour
  • 1 1/2 teaspoon salt
  • 20 g yeast
  • 350 g water
  • 40 g butter

1. Mix the oats and the water and bring to the boil while stirring. Amount of water absorbed by the oats can be vary a lot so add some additional water if needed.

Leave to cool while measuring the flour.

Mix flour and salt with the diced butter. Rub the butter into the flour.

Crumble the yeast in the flour. Add the oats and start mixing with the water. The dough should be light and sticky. Add more water if needed (depends on the water absorbed by the oats).

Turn out the dough on a work surface.

Knead for 3-4 minutes. Form into a ball.

Leave to rest for 10 minutes (cover with the upturned bowl)

2. Knead the dough again for 1 minute and form into a ball. The dough should be very smooth and satin now.

Leave to rise for 40 minutes or until about doubled in size.

3. Turn out the dough -very light now- on a floured work surface.

Divide into 2 parts, and form each into loaves. Put the loaves -seam side up- on a well floured towel. Cover with the towel and leave to rise or 25 minutes.

4. Turn the loaves -seam side down- onto a greased baking tin and leave to rise for a final 25 minutes.

5. Bake in a preheated oven at 200 C for about 35 minutes. Check by tapping underneath.

Leave to cool on wire rack.

Oat meal bread (Wed 03.02).

Oat meal bread. The bread is made with a flour blend containing 51 % white bread flour 49 % Oatmeal flour and rolled oat meal. Wonder about the 1%.

Ingredients.

  • 700 g flour (if announced % are Ok 343 g oatmeal and 357 g white bread flour)
  • 1 teaspoon salt
  • 20 g yeast
  • 420g water

1. Mix flour and salt. Make a well in the flour, crumble in the yeast.

Add the water start mixing . If well mixed turn out on work surface and knead to a smooth ball.

As the doug was rather sticky I gave it a 10 min rest and an additional short kneading.

Leave to rise for 1 hour.

2. Turn out on working surface and form into a loaf. Put on a greased baking tin.

Leave to rise for another hour or until doubled in size.

3. The dough should have doubled in size.

Bake in a pre heated oven at 210 C for about 30 minutes. Tap underneath to check if the bread is done.

Leave to cool on a wire rack.

Oat meal bread (Mon 18.01)

Oat meal bread. The bread is made with a flour blend containing 51 % white bread flour 49 % Oatmeal flour and rolled oat meal. Wonder about the 1%.

Ingredients.

  • 700 g flour (if announced % are Ok 343 g oatmeal and 357 g white bread flour)
  • 1 teaspoon salt
  • 50g butter
  • 20 g yeast
  • 400 g water

1. Mix flour and salt. Add the diced butter, rub in with your fingers or mix for 30 sec on high speed in a mixer. Make a well in the flour, crumble in the yeast.

Add the water start mixing (by hand or in a mixer). If well mixed turn out on work surface and knead to a smooth ball.

Leave to rise for 1 hour.

2. Turn out on working surface and form into a loaf. Put on a greased baking tin.

Leave to rise for another hour or until doubled in size.

3. The dough should have doubled in size. Three cuts were made  15 minutes before going into the oven.

Bake in a pre heated oven at 210 C for about 33 minutes. Tap underneath to check if the bread is done.

Leave to cool on a wire rack.