The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

yum yum yum....Buttery Oatmeal, Almond, Raisin & Wholemeal Spice Bread......

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greedybread's picture
greedybread

yum yum yum....Buttery Oatmeal, Almond, Raisin & Wholemeal Spice Bread......

This has to be one of the best breads I have ever tasted.

This bread will blow you away!!

The texture is cake like but it's not.

It is just gorgeous, a crumbly flakey crust and crumb.

Sweetness comes mostly from the raisins.

Plus you can adapt the recipe and play around with it as I have done.

In this one, I added almonds and mixed spice but my first one, I used cinnamon,raisins and cranberries mixed up.

NB: DO NOT EAT THE BUTTERED ROLLED OATS...SERIOUS, YOU WILL NOT BE ABLE TO STOP!!

I know, you are thinking " as if"  or "Ohhhhh Yuck".....

BUT so did I and curiosity got the better of me and it was all downhill from there...

step away!
step away!
loaf style..
loaf style..
)
free form:)
zeee dough..
zeee dough..

What will you need?

1 cup of water warm

1 cup of raisins

1 cup of flaked or slivered almonds (or another fruit or nut)

1 & 1/2 cups of hot milk

200g butter

1 cup of rolled oats

2 tsp of mixed spice

1 tsp salt

6 tbsp muscovado sugar

15 g dried yeast

2 cups of wholemeal flour

2 cups of strong bakers flour.

draining...
draining...
mmm buttered oats....
mmm buttered oats....

WHAT TO DO, WHAT TO DO, WHAT TO DO??????

Heat the milk to hot and then melt the butter in the hot milk, then stir in the oats.

Warm the water and place raisins in the warm water.

Leave both for an hour.

Stir the oats occassionally...

YOU ARE EATING THEM AREN'T YOU????

Drain the raisins and leave to the side.

Warm the raisin water and stir in the muscovado and the yeast.

Leave ten minutes to froth up and feed!

Put all the dry ingredients (flour, salt, spices) in a bowl and mix through.

putting in the fruit and nuts
putting in the fruit and nuts

Pour oat buttery milk mix and yeasty mix into the dry ingredients.

Form a sticky dough and knead for 5-6 minutes.

Add in the fruit and/or nuts and knead for another 2-3 minutes.

Remember to lightly dust the fruit/nuts with flour before putting in the dough.

Place in an oiled bowl and cover, leaving for an hour.

doughy...
doughy...

Remove from bowl and place on a lightly floured bench.

Knead slightly and knock back.

Cut into two pieces and form your shapes or place in a well-greased loaf tin.

Cover with a damp cloth and leave for 90 minutes.

20 minutes before time is up, preheat oven to 180 Celsius.

Uncover, place dough in the oven and bake for 45 minutes.

You want it to be golden brown but not too brown.

resting....
resting....
oven time...
oven time...
ready!!
ready!!
P1120125 (800x600)
boule style...

Leave in loaf tin and/or baking tray for ten minutes.

Transfer after this to a wire rack and cool .

Slice when slightly warm or cold....

Gorgeous!!!

ENJOY, ENJOY, ENJOY!!

lovely and lots...
lovely and lots...
up close.....
up close.....

Recipe adapted from "The Secret of Everything" by Barbara O'Neal.

There are other wonderful recipes in this book as well:)

Did you like this bread?

Have you tried our fudges?

fudgey wudgey...
fudgey wudgey...

Comments

Janetcook's picture
Janetcook

A question about your method.  I noticed that you add the butter to the oatmeal mixture rather than to the final dough.  I would think that would end in a different texture since it is melted  rather than being firm and  kneaded into the final dough.

Can you explain the difference that it adds to this loaf.  

Thanks,

Janet

greedybread's picture
greedybread

Hi Janet

To be honest, i have not tried putting it in later with this recipe or unmelted.

Butter can be an inhibitor of gluten formation so adding it early on gives us a softer dough.

I have seen quite a few recipes where butter is added early on but not often in melted form.

I do a few sweet bun recipes too where the butter (not melted though) is put in with the dry ingredients, so rubbed in prior to any liquids been added.

I think melted butter is used because melted butter gives no chance of producing air pockets which butter in solid form can do when creamed or even just incorporated into other products.....

Thanks for the question, it made me think about it more...I don't usually unless its an epic fail....I just bake bread for the joy of it and don't get too technical...I leave that for when i am teaching:) 

hope this helps in some small way...

 

 

Janetcook's picture
Janetcook

Thanks for the response.  I guess I will just have to experiment sometime and see if I can detect any difference.  

I just know that when I add cooked oats, like you had in this bread,  I just usually cook the oats in the liquid with nothing else added though, sometimes, I will add the honey to the pot too.  My reasoning being that if I add the salt and butter they will be absorbed somewhat by the oats and not be evenly distributed though out the final dough….I have no idea if that is true or not….

Take Care,

Janet