A greater quantity of steel-cut oats makes this bread a pleasing substitute for morning oatmeal; choose less coarse oats to retain good balance of texture and flavor, eliminating separate cooking of the cut oats. Baking two small loaves instead of one creates appealing crust with lots of crunch.
Ingredients: (more listed in Proof)
- 1 3/4 cups bread flour
- 1 1/2 cups spelt flour
- 3/4 tsp salt
- 1/2 cup bread flour for kneading and to coat bread pan
Proof: (20 min.)
- 1 2/3 cups very warm water
- 1 cup medium steel-cut oats
- 2 1/2 tsp active dry yeast
- 2 tbsp organic honey
- 2 tbsp virgin olive oil
In a medium bowl, create a Proof by combining warm water, steel-cut oats, yeast and honey. Stir, then cover and allow to set 20 min. in a warm place.
In a large bowl, combine bread flour, spelt flour and salt. Cover and set aside.
When Proof has set 20 min., add olive oil and stir to combine. Pour into bread mixture, stir with a large spoon, then knead 5 min. with a large wooden spoon. Cover and allow to rise 30 min. in a warm place.
Lightly oil a large bread pan (or cookie sheet), then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.
After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.
Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.
15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake about 45 min. Serve while warm, then slice, cover and refrigerate any remaining bread.
Note: Bake two small loaves instead of one loaf for more crust to savor and crunch.
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