Thursday, 28 November 2013

# 384 Oat and bran crown

As many of you know I bake my own bread and have been doing so for a few years now. One of the advantages is that I'm not restritcted to the limited selection sold in the shops but can experiment with different types of breads. Some of these experiments end in disaster but fortunately that was not the case with this one. I hope you like it as much as I did.

Oat and bran crown

20g fresh yeast
400g strong white flour
50g bran
50g porridge oats
2 tablespoons olive oil
Pinch of salt
350ml water

Dissolve the yeast in the water.

Put all the other ingredients in the bowl of your kitchen mixer, open a well in the centre and pour the yeast mixture. Mix with the dough hook until all ingredients are well combined.

Tip the dough on to a clean work surface and knead for 5-10 minutes until smooth and elastic.

Grease the same bowl with a little olive oil, shape the dough into a ball and place in the bowl. Cover with clingfilm and prove until doubled in size.

Knock back the dough, knead for a few seconds and then cut into 7 equal portions.. Shape each into a ball and place at regular intervals in a non-stick tin with a chimney.

Prove a 2nd time until doubled in size.

Bake in a preheated oven to 220ºC for 10-15 minutes then reduce the temperatura to 180ºC and bake for 20-30 minutes more.

To check if the bread is baked tap the bottom, a hollow sound indicates the bread is done.

Remove from the oven and cool on a wire rack.