#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.
Wow! Your bread just looks so wonderful- what a great crumb…someday I might try to make something like this…
Shellyfish
10 May 2008 at 00:07
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.
theinversecook
12 May 2008 at 01:15
Wow! That’s a great bread. I liked the combo – never tried it before!
sunshinemom
16 May 2008 at 19:17
Agreed – good combo, the moisture of the apple and the “creaminess” of the oats.
theinversecook
17 May 2008 at 00:01
I liked the recipe; however as I am from Singapore, we do not get fresh yeast.
What is the equivalent of 5 gm yeast in dry?
Also what is leaven?
Thanks
Chandran
3 August 2008 at 09:25
Hi, Chandran,
Leaven is a sourdough made with white flour. It is made by letting water and flour in a 50:50 ratio ferment for 24 hours, then replace half of that mixture every 24 hours with fresh flour and water. If you do that for a week or so, you’ll have a leaven, hydration 100%.
5gr of fresh yeast would approx. be 1-2g of dry yeast. Slightly less than an eighth of a teaspoon, I believe. If it is very hot where you live, you can reduce the amount of yeast still, because heat will make the dough rise faster. I do this in the summer. Another technique of keeping the dough from over-reacting so to speak, is to mix water, yeast and salt together in order to sterilize the yeast. I learned that only recently.
theinversecook
3 August 2008 at 15:44