Without the breadmaker that is.
I read this post about bread making on ms lottie's blog and thought it sounded lovely. So I decided to give it a go ( not least as there was no kneading required ) Recipe is ms lotties word for word.
I didn't have any brown flour, but did have wholemeal so substituted that ~ I hope it works. At the moment I'm on the second raise in the tins. It is raising but has a wee way to go yet before I bake it.
I started with these ingredients
and followed the recipe
3 cups warm water
1 tablespoon of breadmaker Yeast (it was all I had)
1/3 cup brown sugar
1 cup rolled oats
Put these all in a bowl and leave for 15 minutes or so to activate the yeast .
1 cup rolled oats
Put these all in a bowl and leave for 15 minutes or so to activate the yeast .
It was quite exciting being able to see the yeast begin to bubble and grow.
then
Add 1 egg, 3 tbsps oil and 1 tsp salt and mix.
Add 4 cups white flour (stoneground, highgrade - whatever takes your fancy).
Add 2 1/2 cups brown flour and then maybe some more.
Mix until a quite wet and sticky dough forms. Mix really well (almost like kneading) with the wooden spoon, you wouldn't want to get your hands in there - too wet.
Cover and leave to rise until doubled.
Add 4 cups white flour (stoneground, highgrade - whatever takes your fancy).
Add 2 1/2 cups brown flour and then maybe some more.
Mix until a quite wet and sticky dough forms. Mix really well (almost like kneading) with the wooden spoon, you wouldn't want to get your hands in there - too wet.
Cover and leave to rise until doubled.
Mix really well with wooden spoon again then divide into half and 'plop' into two well-greased loaf tins.
It was a bit lumpy! I think I need to shape it next time.
I had to use a small and a large tin. I didn't have any bread tins so poor Lloyd had to go out and hunt for some. He did well!
Leave to rise again until well risen in the tin and then bake for about 45 mins, the first 10 mins at 200 degrees Celsius, the last bit at about 160 degrees Celsius
All done. I am well pleased with it. Suppose I should cut a bit and taste it!
Oh wow, it's lovely.
Looks good Laura, I have been making honey and oat bread, I've been meaning to post the recipe for weeks, but we keep eating the lovely loaves before I get to take a picture.....we eat it for breakfast bread/toast.
ReplyDeleteNothing like home baked bread, good on you for having a go.....
Making it this way is good, next time you could try by adding sun dried tomatoes or garlic or walnuts the list goes on and no doubt you will no longer go back!
ReplyDeleteThis sounds like a wonderful bread. The pictures are great. Not having to knead the bread is what I like. I use my bread machine these days, it's been a long time since making/kneading bread the old-fashioned homey way. Maybe I'll give this a try.
ReplyDeleteWhat exactly is brown flour? Whole wheat?
Happy bread making ~ FlowerLady
Good for you!! There's nothing like the smell of bread baking! I make bread by hand a lot during the winter. I have a recipe for oatmeal bread but mine calls for kneading.
ReplyDeleteLooks wonderful! Looks like you did a great job! I bake bread from scratch occasionally too. It gives one such a feeling of accomplishment! Warm, homemade bread goes over really well here too! I think the smell draws them when I take it out of the oven.
ReplyDeleteGreat job, Laura!! Love homemade bread.
ReplyDeleteLooks delicious! We need to get back in the habit of using our breadmaker--we've just been going w/o bread for months. Never a horrible thing, but every once in a while it's nice to have a loaf on hand.
ReplyDeleteLaura that looks interesting. Would you mind telling me what the dimensions of your tins are? Thanks if you can.
ReplyDeleteGlad it was successful. Have to try that recipe, my loaves usually turn out somewhat lead-like!!
ReplyDeleteMmmm, yum! I'm just trying a third rising on my batch today...I forgot them and they overflowed. We'll see if it works.
ReplyDeleteRose the dimensions of the tins were
ReplyDelete6" x 3.5" x 2"
and
8' x 4" x 2"
give or take
Flower Lady, I actually have no idea what brown flour is! I'm off to google it to see if it's the same as wholemeal.
ReplyDeletehere we go!
ReplyDelete"There are three main categories of flour: White, Brown and Wholemeal. White flour is made with only the starchy endosperm, wholemeal is made with the whole grain and brown flour is a varied mixture at differing levels of both endosperm and branny material."
I made this bread today, loved the idea of a no-knead recipe. Turned out fantastic! Even to my fussy girls who as a rule hate anything other than "white" bread, rolls etc. This recipe is definately a keeper, thank you Laura and Ms Lottie for sharing.
ReplyDeleteI used a loaf tin and cake tin for the 2 loaves.
I was inspired to make this today, just ate bread and honey for dinner...it's delicious. Best no-knead brown bread recipe I have tried, thanks!
ReplyDeleteI love bread making and this loaf looks wonderful, its colour is great. I like the idea of the oats in it. In your photo of the ingredients was something I haven't seen in so many years and it was always in my pantry when I lived back in NZ.. Scotch Oats, what a blast from the past :-)
ReplyDelete