Bread is never missing on my table. I think that it is a fundamental component of every single meal, from breakfast (but I confess that for breakfast I prefer a sweet baked good) to dinner. And something I really love is to have in the bread basket a mix of different bread varieties: when I dine out I appreciate restaurants serving an assortment of breads. hopefully homemade, as well as I like to prepare more than one type of bread when we have guests at home. But even a "regular" weekday family dinner is more pleasant with two or three different kinds of bread to choose from.
And...in the continuous search for new, diverse types of bread...I made this one, which is really peculiar but absolutely worth trying: no-kneading required, just a long rest; buttermilk as a main ingredient (and I really like the texture of breads made with buttermilk); and oat flakes substituting part of the flour. The result is a moist, rich, flavorful and original bread perfect for lunch or dinner with salads and soups, but also for breakfast with butter and jam or honey, better if lightly warmed in the oven.
Oat flakes and buttermilk bread
makes 9 rolls
300 g all purpose flour
150 g oat flakes plus more to sprinkle on top
300 g buttermilk 1
100 g water (or milk)
3 g dry yeast (or 10 g fresh yeast)
100 g water (or milk)
3 g dry yeast (or 10 g fresh yeast)
1/2 tsp sea salt
1 Alternatively you can prepare home-made buttermilk adding 1 tbsp lemon juice to 290 g milk and waiting for about 30 minutes before adding to your recipe. Living in the Middle-East I find that laban is a good substitute for buttermilk too.
In a small bowl add oat flakes and buttermilk, mix, cover with plastic wrap and let stand for about 2 hours.
Then dissolve yeast in lukewarm water (or milk) and add it to the oat flakes mixture; add also flour and salt and stir with a fork to amalgamate all ingredients. The mixture will be sticky and soft.
Cover with plastic wrap and let it rest overnight (if the room temperature is too high place in the fridge).
When ready to bake, preheat the oven to 180°C. Divide the dough into 9 equal parts, shape them into small balls and place onto a baking sheet lined with parchment paper. Sprinkle the top of your breads with oat flakes and bake for about 25 minutes until golden. Remove from the oven and transfer to a cooling rack.
1 Alternatively you can prepare home-made buttermilk adding 1 tbsp lemon juice to 290 g milk and waiting for about 30 minutes before adding to your recipe. Living in the Middle-East I find that laban is a good substitute for buttermilk too.
In a small bowl add oat flakes and buttermilk, mix, cover with plastic wrap and let stand for about 2 hours.
Then dissolve yeast in lukewarm water (or milk) and add it to the oat flakes mixture; add also flour and salt and stir with a fork to amalgamate all ingredients. The mixture will be sticky and soft.
Cover with plastic wrap and let it rest overnight (if the room temperature is too high place in the fridge).
When ready to bake, preheat the oven to 180°C. Divide the dough into 9 equal parts, shape them into small balls and place onto a baking sheet lined with parchment paper. Sprinkle the top of your breads with oat flakes and bake for about 25 minutes until golden. Remove from the oven and transfer to a cooling rack.
Instead of making small bread rolls it is possible to shape the dough into one unique loaf, adjusting the baking time accordingly (about 35 to 40 minutes).
No comments:
Post a Comment