While we’re experiencing some really serious winter weather for this part of the country, I couldn’t think of anything I would like better than the aroma and taste of some warm bread.
I got out the Artisan Bread in Five Minutes a Day“ and made bread. Because we’re having the possibility of power outages and wanted something that would be easy for sandwiches so I made the “Oat Flour Bread” from that book. (I’ve modified that recipe for a more artisan-like bread using barley or oat flour, too).
Here is the recipe for the sandwich-style oat flour bread (summarized from Artisan Bread in Five Minutes a Day). See the links above for summary of basic method.
Oat Four Bread (pp.104-105)
- 3-1/4 cups of lukewarm water
- 1-1/2 tablespoons granulated yeast
- 1-1/2 tablespoons salt (kosher)
- 1 cup oat (or barley) flour
- 5-1/2 cups unbleached all-purpose flour (I always use King Arthur)
- Neutral tasting fat for oiling pan. P
This makes three 1-1/2-pound loaves.
- Mix liquid, yeast, and salt in bowl.
- Add flours.
- Cover (but not airtight) and let rise to double volume.
- The dough can be used immediately or stored in the refrigerator for up to ten days (actually up to 14 days) just pulling off what you want to bake right then.
- Lightly oil a 9x5x3-inch loaf pan.
- Take a cantaloupe-size piece of dough and lightly flour surface and shape it into a ball or oval and drop into the pan.
- When ready to bake, preheat oven to 400 degrees Fahrenheit.
- Let rest/rise for about 1 hour 40 minutes for refrigerated dough, or about 40 minutes for freshly made dough, until it has about doubled in size.
- Bake for 45 minutes or until nicely browned.
- If possible, let cool before cutting–that very seldom happens in my house unless I bake an extra loaf.
- If you want it really crusty then follow the procedure with a pan of water in the oven (links above).
If you like bread but the time for baking doesn’t seem to fit into your schedule, then this technique is worth exploring. Since there is no kneading, and it takes 15 minutes to mix (and clean up) it makes it possible. I like it for cooking for one since I can easily make a small loaf more often.
I’ve made the pumpernickel (with and without seeds), rye, basic white, brioche, olive oil, and have been pleased with all of them. I don’t think that the flavor is quite as yeasty as a bread that goes through the traditional method of kneading and several proofings, but it’s as good or better (and much cheaper) than the usual grocery store bread–anything you’ll get short of going to a real artisan bakery. Once you get started with it, you can modify to your taste, too. The same authors also have a similar book for healthy and whole grain breads (bibliography).
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