Astrid from Paulchen’s Foodblog selected oat as theme for this month’s Bread Baking Day. I baked bread with oats before and loved it.
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
Soaker
125 oat bran
200 g hot water
Final dough
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
Glaze
eggwash
oat flakes
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.
More entries and recipes in English.
Gibt es einen speziellen Grund für das Auslegen der Form mit Backpapier? Bei mir flutscht das Brot aus der gebutterten Kastenform ganz leicht heraus.
REPLY:
Ja. Erstens hasse ich es Formen einzufetten und zweitens muss ich so nachher die Form nicht abwaschen. ;-)
REPLY:
Ah, ok, alles klar. Ich mag die Fummelei mit dem Papier nicht und finde, die Kruste wird direkt in der Form schöner :-)
REPLY:
Das Papier schneide ich 1x zurecht und verwende es dann ein paar Mal. Wie es mit der Kruste ist weiss ich nicht. Dieses Brot wird ja zum Schluss noch 15 Minuten ohne Form und Papier gebacken, das gibt noch Kruste. Backst du die Brote bis zum Ende in der Form?
REPLY:
Ist ja wie chat hier ;-)
Meist nehme ich auch die Brote gegen Ende aus der Form und backe sie freistehend fertig. Da sind wir uns ja einig :-)
Zorra, that’s a beautiful bread. I don’t have a bread machine….now I really wish I had…the dough looks so nice while getting done! And that is a really nice loaf! Mine is something similar too but I think mine is more dense.
Another great bread from you! As I was reading I was envisioning the perfect ham sandwich. What is the literal English translation of miel de caña? I know miel is honey, what is caña?
REPLY:
Thank you! Yes you’re absolutly right, it’s delicious with ham. Caña is cane in English.
Zorra, your breads always look great and this one is no exception :)
REPLY:
Thank you, I do my best, but not always successfully. ;-)