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| Oat Bread |
I made
Cordata's amazing oat bread twice over winter break. I cannot reiterate enough how much I love this bread. It has an amazing depth of flavor, it takes very little work, it's beautiful, and it's simply delicious. I usually substitute whole wheat starter for both the white an the rye starter.
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| Two Loaves Again |
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| Crumb |
Usually, when I make this bread, I make it in the Kitchen Aid and I add extra water so the kitchen aid can manage to knead the bread (if it's too stiff, the it simple sits on the kitchen aid turns around-and-around). However, the recipe says not to add more water and to mix it by hand. However, I was suspicious that this might not work. However, while the crumb was a tiny bit smaller, the bread turned out quite well. However, I shaped it slightly oddly so it looked kind of funny. See below.
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| This loaf didn't shape correctly, but it bloomed beautifully |
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| The crumb was pretty open for such a stiff dough |
If you haven't tried this bread, try it now. It's really quite amazing. Oats have a ton of flavor potential.
My mouth is watering!
ReplyDeleteGlad you like it! I'll make some you can try sometime!
DeleteI just love the dark sections on break crust, the bitter flavor. Have you ever tried making Ezekiel bread? Today we bought one, sprouted Ezekiel bread, has fantastic taste. PS the ray looked nice as well, even though you prefer not to eat ray.
ReplyDeleteI haven't made Ezekiel bread, but I have been thinking about it since I have some wheat that I need to sprout.
DeleteI meant bread crust (not break crust)
ReplyDelete