December 21, 2008

Toasted Oatmeal Breadלחם שיבולת שועל

It'S getting colder each day now, still No rain in Israel for weeks ! ; It's too dry outside.On this weekend I've got into my small and warm kitchen and bake some new Breads and cookies.Everything was tasty ! more recipes and pictures will come very soon !- I can't wait, I hope you too can't wait :)
More about this new Bread , later.I have to take some rest ..

Toasted Oatmeal Bread

Toasted Oatmeal Bread /gather.com לחם שיבולת שועל קלויה-מתכון בעברית
1 1/3 cups quick-cooking rolled oats
3/4 c buttermilk
1/2 cup lukewarm water - I use more water ,added 5 TB water
2 TBSP softened butter = 30 gr
3 1/3 cups bread flour
1/4 c packed brown sugar - I use only 5 ts sugar
1 tsp salt
1 1/4 tsp active dry yeast
1 egg beaten with 1 tsp water - I use the water only

H O W :
Spread oats in a shallow backing pan and bake in a 350 degree for 15 -20 minutes or until light brown, stirring occasionally. Cool. - I use a dry fring pan NOT in the OVEN - few minutes were good.
Dissolve yeast into lukewarm water with pinch of suger, Set aside to bloom.
Sift together flour, salt. Mix in sugar and butter. Add in oats. Stir to mix.
Add milk and water/yeast. Stirring until dough pulls away from the edge of the bowl.
Turn out onto a lightly floured surface and knead until elastic and smooth.
Put in the bowl coated in veg. oil. Cover and place somewhere warm to rise until doubled.
Turn dough out onto a lightly floured surface and punch down with fist. Shape into a ball . Place on parchment paper or cookie sheet and cover and place somewhere warm til doubled in size.
Use a serated knife and make small slits on top of loaf.
Brush top of dough gently with beaten egg/water mixture. -I brush the bread with water only.
Sprinkle with a light topping of quick oats.
Bake in 450F oven (230C) until the bottom sounds hollow when tapped. Approx. 30 minutes (32-33 min.) Should your loaf darken too much cover with foil til done. Cool on wire rack. Full recipe - Here




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1 comment:

Marcela said...

Wonderful bread Chanit!
Saludos,
Marcela

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