#bbd 9: Rolled oat and apple bread
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.