#bbd 9: Rolled oat and apple bread

“Paulchen’s FoodBlog?!” is hosting BreadBakingDay #9. Like Ulrike from Küchenlatein my entry will be one of Dan Lepard’s recipes, found in The Handmade Loaf.
This is a wet and sticky dough resulting in a moist and open crumb. I think it’s best to give it a bold bake to ensure a robust crust that will not soften too quickly and which seals the loaf, trapping moisture and flavor inside. I enjoyed it with cheese, cooked ham, strawberry jam and Nutella. In that order too.

Rolled oat and apple bread
- 50g rolled oats
- 100g boiling water
- 250g strong white flour
- 100g white leaven, hydration: 80%
- 200g peeled and grated apple
- 75g water
- 5g fresh yeast
- 5g salt
- Eggwash: 1 egg mixed with a little cold water
- Additional rolled oats
Pour the boiling water over the oats and let sit for about 5 minutes. Mix the water with the leaven, the salt and the yeast, grate the apple into this. Add the soaked rolled oats and the flour.
Bulk Fermentation: 1 hour.
Shape into a bâton.
Final Fermentation: 1 - 1.5 hours.
Brush the top of the loaf with the eggwash, sprinkle with additional rolled oats. The eggwash is still good to be used for scrambled eggs.
Bake-Off: At 210°C for 30 minutes, at 190°C 15-20 additional minutes, or more until the loaf feels light.
Source: The Handmade Loaf by Dan Lepard.

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Oat and apple. That’s hard to beat! Very nice. Lovely crumb.
Indeed, oat and apple is a very tasty combination!
@Ulrika: Stimmt, auch, wenn ich in diesem Fall nur hinterhergelaufen bin…
When do you add the flour in this recipe?
Looks tasty…
Thanks, Claire, for spotting the missing flour.
Zu schön um Reinzubeissen.
[...] Rolled oat and apple bread by Nils of Ye olde bred blogge. [...]
Beautiful — looks like a very versatile bread that’s delicious with both sweet and savory accompaniments.
Nils…your bread looks beautiful! It must be one of Dan’s best recipes…the combinations of oats and apples is just delicious
It’s a good one, made it here at work during a lull, one of the first levain breads, took out the yeast who kneads it?
Good work Nils!
Wow! Your bread just looks so wonderful- what a great crumb…someday I might try to make something like this…
Indeed, Susan, a bread perfect for that lunch bread imo.
@ tatter: It’s one of my favorites from The Handmade Loaf, generally, I have had great results with the combination of yeast and white sourdough.
I know, Jeremy, but I’m always hungry, a pure sourdough bread will just take too long. By the time this loaf was ready, I couldn’t get it fast enough into my mouth *lol*
Shellyfish, please do, once you have some sourdough, it should work a treat.
Wow! That’s a great bread. I liked the combo - never tried it before!
Agreed - good combo, the moisture of the apple and the “creaminess” of the oats.