For this event I made a similar bread. Instead of honey I used miel de caña (molasses).
The molasses is made by a small Andalusian company. It’s the only company in Europe that produces miel de caña.
Oats and molasses are a terrific combo and make a golden-yellow, moist and chewy loaf! Yummie!
Oat bran bread with miel de caña
makes 1 loaf
125 oat bran
200 g hot water
50 g whole-wheat flour
325 g wheat flour
20 g fresh yeast
2 tb miel de caña
125 g natural yoghurt (room temperature)
10 g salt
100 g lukewarm water
Mix oat bran with water, let stand for 30 minutes.
Final dough: Dissolve yeast in some of the water. Mix flours, add dissolved yeast, soaked oat bran, yoghurt and rest of the water. Mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Add salt and mix another 7 minutes on a higher speed 2 (Bosch MUM 8). The dough won’t form a proper ball, but don’t worry.
Take it out from the bowl and form a ball with your hands, put it back to the bowl, cover and let it rise for 40 minutes. Make one stretch & fold and let rise another 50 minutes (total 1 1/2 hours).
From dough into a log and place it seam side down in a prepared 30 cm loaf pan. Cover and let rise 45 minutes.
Preheat oven to 230 c. Before baking brush the top of the loaf with the glaze, and sprinkle with oat flakes.
Bake the 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. It’s up to you.
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