The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mark's Multigrain Bread..

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Paddyscake's picture
Paddyscake

Mark's Multigrain Bread..

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

MaryinHammondsport's picture
MaryinHammondsport

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.

audra36274's picture
audra36274

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


                                           Audra

pmccool's picture
pmccool

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


Paul

Paddyscake's picture
Paddyscake

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