Heart Healthy Oat Bread
Just before Xmas, a friend’s husband had a heart attack and needed a bypass. I remembered Lazy Loafer’s Heart Bread and decided to base my weekend bake on her recipe. Of course, my friend ended up with a couple of loaves.
250 g Spelt flour
200 g Selkirk Wheat (circa 1950 variety of wheat)
75 g oat bran
550 g unbleached flour
100 g multigrain flour
50 g ground flax
700 g water
21 g pink Himalayan salt
40 g kefir
90 g rolled oats
180 g water for oats
330 g bran levain (100% hydration) - See how to make this below.
- A few days before, sift the Spelt and Selkirk wheat flours and reserve the bran to feed the starter. Save the remainder of the sifted flour for the main dough.
- Weigh the sifted bran, the oat bran and add enough unbleached flour from the 550 g of unbleached flour to measure 142 g in total. Use this mixture to feed to 40 g of your starter in successive builds of your own choosing. I did a 4 stage build. Time your builds so that the levain is ready to be used mid day on the day you are making the dough. The bran really soaked up the water and was more on the dry side than anything. The levain also did not show much activity because of this. Mine only rose 50% once I used the flour portion which was during the last build. Just keep it warm and give it time, and it will do its thing.
- Add the remaining unbleached flour, the multigrain flour and the ground flax to the sifted flour.
- The night before making your dough, prepare the soaker. Add 180 g boiling water to the rolled oats and let sit overnight.
- The next morning, add the soaker and the 700 g of water to the combined flour. Mix well and autolyse for 3-4 hours in a warm spot.
- Sprinkle the salt on top of the dough and add the kefir and all of the levain. Mix well and add a few grams of water if needed.
- Once well mixed, I did 50 stretches and folds. The first few go well but the remainder end up looking more like kneading in the bucket than an actual stretch and fold. Place in a warm place for bulk fermentation.
- After 40 minutes, do a set of 8-9 stretches and folds. That is all the folds I could do without tearing the dough. Repeat after 45 minutes and again 45 minutes later. Do one more set of folds, an hour later. I was very gentle in order to not degas the dough. I let rise about 50% which took another 45 minutes. The dough was full of gas and bubbles were evident around the edges.
- Divide into 3 portions of about 820 g and preshape. Let rest 15 minutes and do a final shape.
- Sprinkle the bannetons with rice/ap flour. Place the dough seam side down into bannetons and cover the dough. Place in the fridge overnight or for about 13 hours.
- Heat oven to 475 F with pots inside for 45 minutes. Bake seam side up in preheated covered dutch ovens (lined with parchment rounds) for 25 minutes at 450 F and then uncovered for 22 minutes at 425F. Interior temp should read at least 205F.
I few things to remember for next time: Bran really soaks up water so need to stick to 100% hydration or higher for the bran portion. Keep the dough warm during the autolyse as the bulk fermentation will go much faster. This time, the bulk was done in 4 hours as opposed to the usual 5-6 hours.
The loaves got great oven spring. Probably the best I have had for quite a while. I was a bit surprised that the crust didn’t come out darker but this is probably due to the lack of sugar from honey or fruit in the recipe.