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A Fabulous New Bread Recipe for the New Year!
Golden Honey Oat Bread
I’ve been working for a long time on a healthful bread with delicious flavor but also my ideal of a perfect texture. The result is this nutritious bread which is also amazingly light, soft, and slightly chewy with lovely crunch from the flax seed. The wheatiness of the whole wheat, flax and oat or barley flakes together with the sweetness from the honey conspire to make this one of my top favorite breads so I am offering it to all of you as my Winter/holiday present for a happy and healthy New Year.
Be sure to use the vital wheat gluten, available in many supermarkets and health food markets. It is the secret to the marvelously light texture of the bread which usually becomes quite dense with the addition of whole wheat and other grains.
Note: Though the photo shows a sprinkling of barley flakes on the crust, I prefer not to sprinkle the top of the loaf with oat or barley flakes as they tend to get hard and fall off when cut.
Note: If anyone wants to make a version using old starter see notes at end of recipe!
TIME SCHEDULE Minimum Rising: About 3 hours Oven Temperature: 400°F/200°C, then 375°F/190°C Baking Time: 35 to 40 minutes
Makes: One Loaf about 4 1/2 inches high
INGREDIENTS |
MEASUREMENTS |
WEIGHT |
|
|
volume |
ounces |
grams |
water, room temperature (70 to 90°F.) |
1 1/4 cups plus 2 tablespoons |
11.5 ounces |
325 grams |
rolled oats or barley flakes |
1/2 cup |
1.3 ounces |
37 grams |
flax seed, cracked |
1/4 cup |
1.3 ounces |
37 grams |
unbleached flour such as Harvest King or bread flour |
2 cups |
11.3 ounces |
320 grams |
whole wheat flour |
3/4 cup |
about 4 ounces |
110 grams |
vital wheat gluten |
2 tablespoons |
0.6 ounces |
18 grams |
powdered milk |
1 tablespoon |
. |
10 grams |
instant yeast |
1 1/8 teaspoon |
. |
3.6 grams |
honey |
2 tablespoons |
1.5 ounces |
40 grams |
oil such as canola, safflower, or lite olive |
2 1/2 tablespoons |
1.2 ounces |
33 grams |
salt |
2 teaspoons |
. |
11.5 grams |
Equipment: A 9 by 5 inch/ 7 cup bread pan, coated lightly with cooking spray. A baking stone set toward the bottom rung and a cast-iron pan on the floor of the oven.
1) Make the dough (Bread Machine)
In the bread machine container, combine water, oats, and cracked flax and mix to moisten. then let sit covered for a minimum of 15 minutes.
In a medium bowl, whisk together the flours, gluten, powdered milk, and yeast.
Add the honey, and oil to the oat mixture and then the flour mixture. Mix 3 minutes and allow to rest (autolyse) for 20. If your bread machine always restarts with a 3 minute mix allow it to do so while adding the salt and then go into the kneading cycle for 4 minutes. If it starts with the kneading cycle also run it for 4 minutes, adding the salt at the beginning of the kneading cycle.
Stand Mixer
Proceed as for the bread machine method, mixing for about 3 minutes and scraping down the sides until all the flour is moistened. After the autolyse, knead on medium low speed for 4 minutes.
Both Methods:
The dough will be a little tacky and stretchy.
2) Let the dough rise
Using an oiled spatula or dough scraper, scrape the dough into a 2 quart container with cover or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. It will be 4 cups /943 grams/33 ounces.). Cover the container with a lid or plastic wrap. With a piece of tape, mark where double the height would be. Allow the dough to rise (ideally at 80 to 82°F./28°C) until doubled, about 1 hour, 15 min. For extra strength and elasticity, you can stretch it after the first 30 minutes. To achieve a moist and warm temperature I put a small container of very hot water—about 1 cup--under a plastic box to create a proofer and change the water every 20 to 30 minutes. (You can retard the dough overnight after the first rise by gently deflating it and refrigerating it but it seems to rise best when baked the same day. If you refrigerate it overnight, remove it to room temperature. for about an hour before shaping.
3) Shape the dough and let it rise
Turn the dough onto a lightly floured counter and press it down to flatten it slightly. It will still be sticky but use only as much flour as absolutely necessary. Shape it into a log and allow it to relax covered for 20 minutes. (This is essential for an evenly shaped dough.)
Shape the dough into a loaf set it into the prepared baking pan. It will be about 3/4 inches from the top of the pan.
Cover the shaped dough with the plastic box or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in. The highest point will be about 1 1/2 inches higher than the sides of the pan. Using the plastic box and hot water it takes 1 hour 15 minutes to 1 1/2 hours. At a cooler temperature it will take longer. Meantime preheat the oven for a minimum of 40 minutes.
4) Slash and bake the bread
If you like the look of a bread with a slash down the middle, with a sharp knife or straight edged razor blade, make a 1/2 inch deep slash down the top of the dough. You can also leave it unslashed. Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door,lower the temperature to 375ºF/190ºC, and bake 20 minutes. Turn the dough around, tent, and continue baking 15 to 20 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 205°F.).
5) Cool the bread
Unmold the bread onto a wire rack and allow it to cool, top-side-up until barely warm.
The Rose Ratio flour: 100%
white flour + gluten: 75.5%
whole wheat: 24.5%
oats/flax: 16.5%
gluten: 4% (2 teaspoons per cup of flour)
water: 63.4% (including water in the honey & oats and flax in the flour totals)
yeast: 0.69% (including oats/flax in flour total)
salt: 2.2% (including oats/ flax in flour total)
To make a version using old sourdough starter:
Use about 2/3 cup/150 to 159 grams /5.5 ounces old starter torn into the water and oat flake mixture.
Increase the salt to 2 1/4 teaspoons/13.5 grams
Use an 8 to 8 1/2 cup bread pan OR cut off about 1/2 cup/155 grams/5.5 ounces of dough and shape it into a mini loaf or 4 rolls.
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Comments
you didn't mention what kind of flour you are using or whether you are weighing rather than measuring but i can tell you for sure that this recipe works. in fact, as i wrote in the head note, it is almost the same as the soft white bread but with more yeast.
it will be helpful to know that bread dough refrigerated overnight develops more flavor but will rise less high. do try it again and refrigerate for just 1 hour.
be sure to use a commercial supermarket honey such as golden blossom or sue bee as specialty honey can kill the yeast.
i wonder if that's what happened as i can't imagine how two batches of yeast would be dead! you did use instant yeast right?
please report back after you try it again.
Reply to this Posted by: rose levy beranbaum | September 2, 2008 8:15 PM #
We've tried twice to make the English muffins and though the flavor has been quite tasty we don't get the timing to work nor achieve the 3/4" height.
Like the previous post on English muffins (Jan 14 2008), we left the dough in the refrigerator over night and then rolled it immediately in the morning and proceeded to cut the muffins. Last time we never even got closed to 1/2" height after waiting more than 2hrs - so we thought it was the yeast and got new yeast. This time, same thing ... not growing! What is the issue? is there a step missing in the directions from taking the dough out of the refrigerator?? Please let us know.
Thanks!!
Reply to this Posted by: Maria | August 31, 2008 8:09 AM #
I made this for the first time yesterday. Wow! What a gorgeous, delicious loaf of bread! This recipe is a keeper.
Reply to this Posted by: Amy | August 8, 2008 10:07 AM #
This bread was wonderful, as usual when making a RLB recipe. You really take the guesswork out of the equation with your exhaustive research and trials. Thank you!
Reply to this Posted by: kyle | August 3, 2008 8:08 PM #
lillian,some threads got so long it took forever to scroll down to the end and get the most recent comment. having the most recent one at the top is helpful to most people and especially to me as i save time and am able to answer more questions. it's just a question of knowing that's the way it works. the response is usually quite close to the original question.
Reply to this Posted by: Rose Levy Beranbaum | August 3, 2008 7:44 PM #
Just recently found your website... love it. Question? Why does your answer to the question come before the question, assuming one starts treading from the top? Thanks Lillian
Reply to this Posted by: Lilllian | August 3, 2008 4:06 PM #
Hazelnut meal in challah - sounds great. How much hazelnut meal in the dough? thanks, Louise
Reply to this Posted by: Louise Allen | April 15, 2008 8:46 PM #
I frequently use hazelnut meal, walnut meal, or almond meal and have never had to soak them. I also use them as a base for pie crusts instead of regular flour because of friends who can't have flour. The nut meals are great substitutes and add a lot of nutrition. My husband has added hazelnut meal to challah occasionally, and people always ask what makes it different. Try it!
Reply to this Posted by: Claudette | April 14, 2008 11:13 PM #
OK, second try went much better--now I am wondering about adding hazelnut meal to some of the cereal? would I have to soak this as well, or just add it into the flour mix? Anyone have experience with this?
Reply to this Posted by: A.S. | April 14, 2008 9:31 PM #
Rose, I have been a devotee of yours for awhile now, and couldn't wait to make this bread. I even went shopping so I could follow all instructions--dry milk, vital wheat gluten, using a 10-grain cereal blend for the oats, and I use SAF yeast--and didn't knead in any additional flour. As usual, I did the first rise on the lowest setting of a heating pad--it nearly exploded out of the bowl after an hour! I returned to check it and knew I had trouble--sure enough it collapsed in the oven after a short second rise. Was the v.w.g. or dry milk responsible for the extremely rapid rise? This is the first time I have used either in a recipe. Should I have skipped the second rise altogether, or was it already too late? I am planning to try again, any help would be appreciated! (It smells heavenly.)
Reply to this Posted by: A.S. | April 13, 2008 2:55 AM #
try this web site... http://www.worldwidemetric.com/metcal.htm
Reply to this Posted by: Tammy Bartley | April 7, 2008 11:49 PM #
I have some recipes with metric measurements for compressed yeast and want to convert to an English measurement for dry yeast. Can you please help me? Thanks!
Reply to this Posted by: Sherry Wilson-Garvin | April 7, 2008 5:36 PM #
Beauty is in the eye of the beholder right? Thanks though :).
Reply to this Posted by: Patrincia | March 3, 2008 10:20 AM #
Your bread looks really good, Patrincia, and so do your cakes! You do beautiful decorative work, I am full of admiration of you.
Reply to this Posted by: Jeannette | March 2, 2008 10:47 AM #
Patrincia, what a beautiful loaf with a gorgeous shape. If you want a softer, more delicious crust, next time brush it with a little butter (clarified tastes best) when it comes out of the oven. For extra shine, you can also do it before you bake it. I always add salt as the very last thing, but I think what you did obviously worked well too. The main idea is that it doesn't come into direct contact with the yeast.
Reply to this Posted by: Matthew | March 2, 2008 10:35 AM #
Tasted the bread first thing this morning... we love it - very moist and flavorful interior. Bottom crust is crisp and buttery, but the top crust is kind of dry and cardboard like. I removed the loaf from the oven at 206F - would the extra 1 degree contribute that much to the dryness, did I maybe do something else wrong? (maybe I should have punched down the dough during step 3 ???)
Reply to this Posted by: Patrincia | March 2, 2008 8:42 AM #
Good side
http://s169.photobucket.com/albums/u206/Patrincia/?action=view¤t=DSCN0882Small.jpg" target="_blank">
Reply to this Posted by: Patrincia | March 2, 2008 12:09 AM #
Here's my first attempt at this loaf recipe from the top of this thread. I wasn't sure when to add the salt, so I mixed it into the water/oatmeal mixture. I also had a hard time figuring out what to do in step 3 - should I squish down the "log" and re-roll it into a "loaf" after the 20 minute rest, or should I not disturb the 20 minute rise and just tuck under the ends so the log would fit into the loaf pan? I ended up tucking the ends. The finished loaf looked great on one side, but not so great on the other.
[IMG]http://i169.photobucket.com/albums/u206/Patrincia/DSCN0882Small.jpg[/IMG]
[IMG]http://i169.photobucket.com/albums/u206/Patrincia/DSCN0883Small.jpg[/IMG]
Reply to this Posted by: Patrincia | March 1, 2008 11:57 PM #
I am planning on making this bread and since I don't have whole wheat flour at home, I had to go to the grocery store to buy some. It wasn't as easy as I thought........there was whole wheat flour in three varities: pastry, AP and bread. I know I shouldn't be using the one for pastry, that leaves me with two options. Since the white flour in the recipe is AP. Which whole wheat flour do I use, AP or bread? I am new to bread making. The only bread I bake (all the time)is Rose's Ricotta Bliss Bread. Can someone point me in the right direction? Thank you.
Reply to this Posted by: Rozanne | February 25, 2008 1:21 PM #
It was very nice to "meet" you at your NYU gig on flour and I was happy to learn that your demos are as interesting and educational as your books :-)
I just made this bread today with what I had on hand. Switched quantities with the unbleached flour, white wheat flour, used Trader Joe's blend of rolled wheat/rye/barley/oats, no vital wheat gluten, and butter instead of oil. And it turned out very nicely -- not heavy at all, and had a nice al dente bite to it. I can smell it all through the house and am having a hard time waiting for it to cool!
Reply to this Posted by: Eve | February 13, 2008 3:18 PM #
tiv--thank you so much! i think the rule is that one is allowed to publish up to 3 recipes from a book.
Reply to this Posted by: Rose Levy Beranbaum | February 5, 2008 5:31 PM #
that's why the term baker's dozen! bakers traditionally gave "extra" because baking makes one so happy it translates to generosity!
Reply to this Posted by: Rose Levy Beranbaum | February 5, 2008 5:02 PM #
Rose -- please thank Ruth Redburn for the information on the Laurel's Kitchen Bread Book. I will follow her suggestion and see if I can find one that I can afford. I might even be able to find it through my library. From now on I will be a frequent visitor to this site and will follow it with great interest. It's amazing the interaction and the wealth of information that you and your guests provide! It's wonderful that people are so generous in helping others.
Shalom.
Reply to this Posted by: Claudette Mogle | February 5, 2008 4:58 PM #
Hello Rose! Here is the recipe translated for you. I do not know about the copyright,you might need to take this away from the comments as I have not asked any permission to publish it?
I hope you´ll enjoy the bread - waiting for your comments!!! Pls let me know if the text is not shown properly.
SPEJA
(to my knowledge means some kind of cake decorating tool – maybe they have named this bread after it because of its texture, looks like beautiful decoration with apricot,raisin and walnut)
Speja is a perfect match with all kind of cheese.
Ingredients:
300g/3dl water
400g/6,5dl wheat flour (does not specify, but I think they meant unbleached all-purpose flour. I myself would probably try a mixture of all-purpose and whole wheat)
100g/3,5dl coarse rye flour
100g/1dl wheat sourdough
100g/1dl rye sourdough
10g yeast (fresh yeast, dissolved in cold water)
6g/1tsp light syrup
15g/1tbsp salt (they use only seasalt)
260g/4dl raisins
160g/2dl apricots (if they are hard soak them in luke warm water for 10 minutes)
160g/4dl walnuts
1.
Mix all ingredients except raisins, apricots and walnuts.
2.
Use the stand mixer with mid speed for 12 minutes or knead for 20 minutes.
3.
When you have 20 seconds left from this time mix in the fruits and the nuts.
4.
Let the dough rest in a bowl under a baking cloth for 2hours.
5.
Cut the dough into three pieces and shape as shown on page 18 in the book.
6.
Let the pieces rest for 10 minutes.
7.
Press down the pieces, use wheat flour if sticky. The dough should be approx. 5cm (1,97inches?) high. Sprinkle a little flour on the pieces.
8.
Put the breads on a tin plate and let them rise for 2 hours. Please note that they will not rise that much because of the amount of fruit and nuts.
9.
Warm the oven to 250degrees Celsius/ 482F?
10.
Put the plate into the oven and spray also water into the oven.
11.
Lower the temperature to 210degrees Celsius /410 F?
Please note: This juicy bread will be preserved a longer time than others, thanks to the fruits and nuts. If you are allergic to nuts, use figs instead.
Reply to this Posted by: TiV | February 5, 2008 2:02 PM #
I must add this too.
Thanks for all your wonderful recipes. Your bread book was the only book our librarian at the local library recommended when I went looking for bread books.
Reply to this Posted by: Ruth Redburn | February 5, 2008 1:42 PM #
Rose,
You might forgive me for suggesting another bread book, but for Claudette Mogle, who uses whole wheat exclusively, The Laurel's Kitchen Bread Book is one I would buy. I got s used copy on Amazon for very little money, good condition, and their recipes are fine. Fondly, Ruth
Reply to this Posted by: Ruth Redburn | February 5, 2008 1:34 PM #
the only recipe i have for 100% whole wheat is on this blog! but if you decide to get the book it would be an interesting challenge to try to convert the recipes. you always need more water but once you try the basic hearth bread you'll know how much more and i would advise additing vital wheat gluten (amounts given in the book) to improve texture.
Reply to this Posted by: Rose Levy Beranbaum | February 4, 2008 1:49 PM #
Rose: This is my first time on your website (my spam blocker wouldn't let it through before, but I caught it and fixed it) and I am impressed with what I have seen before. I do not have your book -- yet. My question is: Does your book include recipes using only 100% whole wheat flour? We do not use any white flour. All the other ingredients I've seen listed so far are no problem for me to get. Using white flour is a big problem. Is there a good way to substitute 100% whole wheat, and if so, what would the ratio change be?
Thanks for any help you can offer. We really love baking our own bread. My husband makes whole wheat challah every week, and it's wonderful. Everyone wants to be the person who takes home the end of the loaf each Shabbat!
Reply to this Posted by: Claudette Mogle | February 4, 2008 1:39 PM #
tiv, thank you so much for the offer. i'd love to have the recipe translated for the dried apricot bread!
Reply to this Posted by: Rose Levy Beranbaum | February 3, 2008 10:52 AM #
great textire zorra!
Reply to this Posted by: Rose Levy Beranbaum | February 3, 2008 9:57 AM #
Sorry for the "flax seed question" - I just saw there is already the answer.
Reply to this Posted by: zorra | February 3, 2008 9:47 AM #
Rose, I just baked this tasty bread. I replaced half of the unbleached flour by spelt. Delicious! If you would like to have a look: http://kochtopf.twoday.net/stories/4671481/
Just one thing, how do you crack the flax seeds?
Reply to this Posted by: zorra | February 3, 2008 9:45 AM #
I went to home depot looking for unglazed quarry tile to use as a baking stone - and came home with unglazed salito - it looks like an unglazed Mexican terracottta tile. Does anyone know if that will work? One big tile was $1.08 so, if it works, you can not beat the price! thanks, Louise
Reply to this Posted by: Louise | January 31, 2008 8:49 PM #