I’ve had many requests for the recipe for the bread mentioned in my last post, so here it is, along with a few tips:
The water that is added should be above lukewarm as the oatmeal mixture is quite cold by the time it is added, reducing the temperature of the dough and so it could slow down the rising.
If you can, leave to rise in a warm room.
Another tip – yesterday I didn’t knead the bread at all. Instead, after the second rising, I just mixed it a bit with a spoon to knock out the air and then tipped the dough into the tin, and then patted the top down with wet hands. Worked fine.
Oat Milk Bread
1½ cups rolled oats
¾ cup milk
3 cups plain flour
2 teaspoons salt
3½ teaspoons dried yeast
2 tablespoons olive oil
½ to ¾ cup warm water, approximately
1 egg, lightly whisked with 2 tablespoons cold water, for glazing
¼ cup rolled oats, extra for sprinkling before baking
Place the oats in a bowl and mix in the milk. Leave to stand for 30 minutes.
When the oats’ soaking time is up, in a separate large bowl, mix together the flour, salt and yeast.
Make a well in the centre and pour in the oats mixture, along with the oil and ½ cup warm water. Mix well until a soft dough is formed, adding extra water if necessary.
Cover the bowl with a tea towel and leave to rise until doubled in volume.
Turn the dough over with a spoon and then leave to rise again for 30 minutes.
Turn out onto a floured surface and knead briefly (a couple of minutes will do). Shape into a loaf and place in a large greased loaf tin. The dough should about two thirds fill the tin.
Brush with the egg mixture and sprinkle with the extra oats.
Allow to rise almost to the top of the tin, then bake for 40 minutes at 200 degrees C.
Instructions for (wood fired) Big Bakers Oven Baking:
Bake at high yellow setting for 10 minutes, letting the temperature drop to mid yellow thereafter. If the top crust starts to brown too much, after 15 minutes insert a tray as a heat shield on the upper shelf.
Bake for 40 minutes in total. Turn out onto wire rack. If the sides and base of the loaf need more colour, place the loaves, minus tins, back in the oven for an extra 5 minutes approximately.