I baked a fair amount this week, so this is the first of two or three posts.
Wholemeal Oat Bread.
Pre soak
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)
Dough
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.
I decided to make dinner early for a change and needed to make some bread as well.
I began the bread so that it could rise while I was doing dinner. It began as my usual loaf, but I thought we needed more grains in our diet (seeing as I had been having porridge each morning for breakfast while I was getting used to the cold UK weather and then while the oven was broken and once it was fixed I have been eating bread for breakfast, lunch and snacks......tut tut tut)
Again I made my quick bread. The treacle whole wheat loaf.
It again was a success! I think I have hit the nail on the head! This time the Whole wheat/white ration was 75 WW and 25 White. I kneaded it for 15 mins and even got a windowpane! *falls over in shock*
Heres a picture of the finished loaf. This time slashed and it rose so beautifully. I could cry!
and a front on with slices shot....
I link my photos from flickr...so far it is the easiest way for me work it :S
I have a few contacts on my flickr friends list...all people who saw my photos and decided they wanted to add me. So I add them back :)
One contact posted this most delicious looking recipe. It is in another language, but they also have written it in english below the entry in their native tongue.
It looks absolutely scrummy! So, I thought I'd post a link for those who want to have a look.
Today I had a little triumph.
My oven has been broken for 5 days and finally the oven repair man came to replace the element....yesterday....
So, after testing the oven with lentil Pie and Steak and red wine pie (for the hubby) last night. I was ready to make some bread today.
I had made a poolish, but after a bit of a busy/mixed up day, it had been left out for too long and I decided not to use it. I had made it way too wet as it was anyhoo.
Well, I have picked up where I left off and am having a great time.
I tried to make stollen. It was my first attempt, and I think it was ok, but I know what I will change for next year.
Toast the almonds, omit the mixed peel, add more Marzipan perhaps and change some of the fruit I put in. I used apple brandy to soak the fruit which was lovely but could have used more fruit.
Just another lot of photos of my baking. :)
Below is a batch made from a poolish I made around 9pm last night and then fermented on the counter (at around 10-13 degrees celcius most of the night) until around 11am today.
Just a simple mix of approx 750g sifted wholewheat (wholemeal) flour, water, salt and 1/4 teaspoon of yeast. (with gluten flour added)
Then this morning, I added around 750g fine durum semolin. about 70-100g unbleached white flour, salt, 1 teaspoon of yeast, 1/3 cup rice bran oil and about 2 cups of butter milk.
I have been making some nice bread lately.
My shaping is coming along and I am favoring shapes like ciabatta and just very rustic looking breads and rolls in general.
I go between rye and semolina doughs and am enjoying making Fenu shapes. They look so cool :)
SO, I havent made bread in a little while apart from my LSA mix bread that tasted great but never cook properly. I have been hankering for some good real bread.
So Monday evening I mixed together my preferment 1kg of flour in total, but a mixture of rye, wholemeal whole wheat, white unbleached wheat, semolina flour, gluten flour, salt, yeast, Rice bran oil.
I left it out all night until around 10am when I begn to make it into bread.
I decided to make a quick loaf of bread yesterday. As I was mixing the half white half wholemeal flours I thought to myself "What could give this extra flavour?" I then remembered that I had just purchased some LSA mix (linsees, sunflower seed and almond all ground up) and threw in 70 grams of it.
Once hydrated the dough was sticky and I had to keep adding flour to get it to not stick to my hands.
It rose nicely, but not as high as my normal daily bread and the oven spring wasnt as good as I normally get it either.
