The first bread I picked from the World Bread Day 2013 roundup is a simple one, because I think it is important to show that it is really easy to make good bread. This loaf shows that it is not essential to bake with preferment and/or sourdough to get a tasty bread.
The inspiration, yes I say inspiration because I rarely follow a recipe, I found in the P section of the World Bread Day roundup to be precise in the Polish blog Sweet Escape Into Kitchen from Judyta Deker. She writes about this bread:
„Easy-to-make whole wheat bread with wonderful honey flavour. Fluffy, soft and also very healthy. There is nothing more delightful than a homemade, freshly baked loaf.“
So true, I don’t have to say more…
Oat Honey Bread with Buttermilk
makes: 1 loaf
Simple loaf with oat and honey. Very tasty and healthy.
- 140 g oat flakes
- 200 g boiling water
- 250 g whole wheat flour
- 150 g wheat flour
- 10 g fresh yeast
- 2 tb honey
- 2 tb olive oil
- 140 g buttermilk
- 100 g water
- 10 g salt
- For the soaker – Mix oat flakes with water, let stand for 1 hour.
- Final dough – Dissolve yeast in some of the water. Mix flours, add dissolved yeast, soaker, buttermilk and rest of the water. Mix on low speed (1.5 of 4) for 3 minutes. Add salt and mix another 7 minutes on a higher speed 2.
- Cover dough and let rise for a total of 60 minutes, make one stretch & fold afer 30 minutes. From dough into a log and place it seam side down in a prepared 30 cm loaf pan. Cover and let rise for 60 minutes.
- Preheat oven to 230°C.
- Bake loaf for 10 minutes at 230°C, reduce heat to 180°C bake it for another 25 minutes. Unmold loaf and return it to the oven for another 15 minutes.
- Transfer the loaf to a rack and allow to cool completely before slicing. Enjoy with sweet jam or tasty ham and cheese. It’s up to you.
This is my submission to BBD #62 – Bread Baking Day meets World Bread Day – now I am looking forward to see which loaf you pick for the event