Wholemeal Oat Bread
I baked a fair amount this week, so this is the first of two or three posts.
Wholemeal Oat Bread.
1cup Rolled Oats
1 1/2 cups just boiled water
1 1/2 teaspoons salt
1 teaspoon honey (or sweettner of your choice if you choose to even add sweetner)
1 1/2 teaspoons yeast
1- 1/12 cups water
3 cups of wholemeal flour. (high gluten/strong/very strong)
1 - 2 cups extra for kneading.
1 put oats, just boiled water, and salt into a bowl and leave for an hour.
2 add honey, yeast and water to the bowl with the oat mixture. Leave for a few mins if you need to wake up your yeast.
3 add flour gradually to the water/oat mixture and stir until it is just combined and all the flour is incorporated. (if you do this in a mixer then do what you normally do and gradually add the extra flour to the dough until it is sticky but not tacky. This dough works like most average dough but it is just a little sticky due to the oats and their strach.
4 If doing this by hand, liberally flour the bench, take the dough out and knead for about 10-15 mins. flouring bench as the flour is absorbed into the dough.
5 Leave the dough to rise in an oiled covered bowl till it doubles in size,, then take out, fold it and put it back until it again doubles in size.
6 Fold again (I wanted to give it as much strength as I could) then rest for 10 mins
7 Shape and proof for 45-50 mins in a warm kitchen
8 Bake in preheated oven for 50-55 mins at 190 degrees celcius.
Leave it to cool completely before cutting.
Above is the Oat bread next to the apple cake and an oat bread roll.
I am extatic about this bread. It tastes GREAT! and rose higher than I expected considering the oats!