Orange Glow Oaty bread

As is the tradition these days, I’m handing over to Eve to give you another of her bread recipes.  I took the liberty of calling the recipe Orange Glow Oaty Bread a) because it’s my blog  and b) because I’m old enough to remember the Ready Brek adverts of the early eighties!

Ingredients

650ml warm water

30g warmed, soft butter
2tbsp sugar
150g Ready Brek or instant oats
850g white bread flour
2 x (7g) sachets of quick yeast
3 tsp salt
Olive oil, about 20ml in total (10ml for the dough and 10ml for oiling the work surface to prevent sticking)

Method

Add all ingredients to the mixer bowl in the order above, without mixing yet – and also keeping back the oil for a later stage, ensuring that the yeast and the salt are kept apart on different sides of the bowl.

Because all of the ingredients are layered in the bowl – with the water at the bottom and the yeast not getting wet and activated yet – I have found that you can leave it to sit for a couple of hours or so, allowing you to put children to bed/feed the baby/walk the dog, etc.

It also allows time for the warm water to soak into the oats.

Note: If you do decide to leave it to soak for a bit you might need to add a touch more water when at the kneading stage later on…

Using the dough hook, mix on speed 1 for about 3 minutes, stopping every now and then to scrape the dough off the dough hook.

If it looks dry add more water, if a bit wet add more flour.

When the dough, is smooth and elastic and starts to sticks to the dough hook, it should be about right.

Remove the bowl from the mixer, and pour a bit of olive oil (a further 10ml) over the dough whilst scraping down the sides of the mixer bowl with a rubber spatula.  If you can, try and coat the entire dough ball in oil, which will prevent it drying out.

Cover the mixer bowl with a plastic disposable shower cap and put it somewhere warm for at least an hour until the dough doubles in size.  The dough may be a bit slower than normal to rise as the Ready Brek is lower in gluten than the white bread flour, so it slows down the rising process a little.

My dough takes about an hour in the boiler cupboard.  Your mileage will vary…

Oil the work surface and your hands then tip the dough out of the bowl and divide into two.

Flatten each lump of dough into a rectangle and roll it up into a Swiss roll shape – being sure to tuck the ends of the dough underneath.

Place each rolled loaf into a oiled bread tin, inside an upside down carrier bag and put it in a warm place for the second prove.

It took my dough about 35 mins to rise the second time. So, pop the oven on to 200C (fan oven) about 20 minutes into the second prove.

When fully risen, remove from the bags, slash the top of the loaves lengthways and place in to the oven gently, cook for 30 minutes or until the top has a nice nut brown colour and the loaf sounds hollow when tapped on the bottom.

When cooked, remove from the tins and allow to cool down on a wire rack.

Enjoy the lovely moist texture and subtle oaty flavour of the loaf.

Bread from a brew day!

One of the depressing things about an all-grain brew day is having to throw away a large quantity of spent grain – sometimes around 6 or 7 kilos.  I can get rid of about half of it to our chickens, who tend to go a bit mad for it…but what to do with the rest?

A great way to use some of it up is to make bread with it.  My wife makes the recipe outlined in this previous post, swapping some of the white flour out for wholemeal, and also incorporating about 100 grams of the spent malt.  It really does make a beautiful bread.  See the pictures below:

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