bbd #9 - Stout and oat bread
The acutal Bredbaking Day #9 is perfect for me, many thanks to Paulchen for this.
I like bread with oats very much , so I bake some oat breads over the time. Our favorite one is the Stout and oat bread, wich is my contribution.
The combination between oat ans stout is really fantastic! The bread tastes very well with aromatic cheese or good ham.
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Stout and oat bread |
| Kategorien: | Brot, Hefe, Hafer |
| Menge: | 2 meduim loaves |
Ingredints
| 5 | gram | Fresh yeast | |
| 2 | tbsp | Firmly packed molasses sugar or dark brown sugar | |
| 325 | ml | Murphy's Stout | |
| 400 | gram | Unbleached white bread flour | |
| 100 | gram | Steel-cut oates, coarsely ground in a food processor to the texture of fine bulgur wheat | |
| 100 | gram | Toasted oat flakes | |
| 1 | ts. | Fine sea salt | |
| 15 | gram | Lard or white vegetable fat | |
| Jumbo oat flakes to finish |
Source
| Linda Collister & Anthony Blake - Country breads ot the world | |
| Erfasst *RK* 29.04.2008 von | |
| Chaosqueen |
Directions
Crumble the yeast into a bowl, add the sugar and stout, and stir well until the yeast has dispersed. Combine the flour, ground oats, toasted oat flakes, and salt in a large mixing bowl. Rub in the fat with your fingertips, then make a well in the center ot the mixture. Pour in the stout mixture. Work all the ingredients together to make a slightly soft dough.
Turn out onto a work and knead thoroughly - about 10 minutes. Put the dough into a container with a lid, or a large bowl tightly covered with plastic wrap, and leave to rise for at least 8 hours or overnight - in a cool place. (in very warm weather, leave the dough in the fridge or reduce the quantity of yeast to prevent overrising.)
Next day, turn out the dough onto a work surface. Punch down to deflate the dough, then divide it into two equal pieces. Knead each piece for a minute to disperse the bubbles of air, then shape into a neat ball. Dip the topside of each ball into the jumbo oats, then place on the prepared baking sheet with the oat-covered side uppermost. Leave to rise in a warm place until the balls of dough are doubled in size - about 1 hour.
Toward the end of the rising time, preheat the oven to 400°F.
Bake the loaves for about 25 Minutes until the sound hollow when tapped underneath. Cool on a wire rack.
The bread is best eaten within 5 days - the flavor deepens the longer the bread ist kept - or toasted. Once thoroughly cooled it can be frozen for up a monh.
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