Mark's Multigrain Bread..

Submitted by Paddyscake on September 5, 2009 - 8:22pm

I have a question for those of you who have baked Mark Sinclair's multigrain bread. When it calls for oats in the soaker, what are you using. I had oatmeal and steel cut oats. I went with the steel cut. Hopefully it won't feel like I have buck shot in my bread.

Betty

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Submitted by MaryinHammondsport on September 5, 2009 - 9:23pm.

Steel Cut

I haven't baked this recipe from Mark but I have baked a similar one from Hamelman's Bread and used steel-cut oats in the soaker, with no buck-shot like effect at all. My soaker usually sits overnight, since I mix it up at the same time I do the preferment, but if you use hot (boiling) water I would guess that 4 to 6 hours would soften the oats enough.

Submitted by audra36274 on September 6, 2009 - 9:00am.

I used steel cut

and pin head oats. They did not at all come out hard. A slight chew maybe. It gave the bread a nice texture.

Audra

Submitted by PMcCool on September 7, 2009 - 7:50pm.

Oats in Mark's Multi-grain

Mark uses rolled oats. No reason you shouldn't have success with the steel-cut oats, though. An overnight soak should soften everything.

Paul

Submitted by Paddyscake on September 7, 2009 - 8:02pm.

Maybe I should have used the rolled..

but I went with the steel cut oats, roasted walnuts, sunflower and pumpkin seeds. Today I have filling that's chipped from one of those tasty bits. Actually, it felt like a seed drove right into my gum between 2 teeth.

I should have put the seeds in the soaker!

Betty