Oatbread
Posted: Sat Aug 09, 2014 7:11 pm
I attended a medieval event a while back and a friend of mine made this recipe, which was THE MOST DELICIOUS BREAD I HAD EVER EATEN (no hyperbole!) so I picked up the recipe from her (don't know the original source). It's full of dried and fresh fruit, so that every bite you get a different blend of flavors ...
This Lammas, I made the recipe by myself. I failed the first time because my dry yeast expired in like 2011 ... oooops. But the second time turned out great! It is best when it's still warm after baking in the oven. My boyfriend and I devoured a loaf within minutes ... I saved the second loaf for a Lammas ritual with my coven (this one, by Wiccansage). Absolutely delicious! Great for ritual use, and just regular occasions. I'll try to post some pictures when I bake it again this weekend, per Mr. Xiao's request ...
OATBREAD
Makes 2 loaves
1.5 c. warm water
1 packet dry yeast
2 tbsp. honey
1.5 c. rolled oats
2.5-3 c. all-purpose flour, and more as needed (I needed more than 4 cups)
1 tbsp. kosher salt
2 tbsp. unsalted butter at room temperature
1/3 c. diced dates
1/3 c. dried apricots, diced
1/3 c. peeled, diced apple
Rolled oats for topping
1. In a large mixing bowl, combine the warm water, yeast, and honey. Allow the mixture to sit for around 5 minutes, until bubbly.
2. Add the oats, 1 c. of the flour, salt, butter to the yeasted water. Stir until completely mixed together, then add the fruits and work the mixture until they are evenly distributed throughout. Gradually add the rest of the flour until you have a cohesive mass of dough.
3. Flour a board, and turn the dough out on it. Adding flour as needed, knead the dough for around 8 minutes. If you poke it and it bounces back, it's done.
4. Place the dough in a greased gowl and cover it with a clean dish towel. Put it in a warm place until it has doubled in size. Then punch it down and divide it in half. Form the dough into 2 round loaves. Wet the top of each loaf with a little water, then sprinkle with rolled oats. Using a sharp knife, lightly score the top with an x shape.
5. Place the loaves on a baking sheet and allow them to sit, covered with a clean tea towel, for about 1 hour, or until they have doubled in size again.
6. Preheat the oven to 400 degrees.
7. Bake the loaves for around 30 minutes, until golden brown. Ideally, you should allow the loaves to cool for at least 10 minutes before cutting.
This Lammas, I made the recipe by myself. I failed the first time because my dry yeast expired in like 2011 ... oooops. But the second time turned out great! It is best when it's still warm after baking in the oven. My boyfriend and I devoured a loaf within minutes ... I saved the second loaf for a Lammas ritual with my coven (this one, by Wiccansage). Absolutely delicious! Great for ritual use, and just regular occasions. I'll try to post some pictures when I bake it again this weekend, per Mr. Xiao's request ...
OATBREAD
Makes 2 loaves
1.5 c. warm water
1 packet dry yeast
2 tbsp. honey
1.5 c. rolled oats
2.5-3 c. all-purpose flour, and more as needed (I needed more than 4 cups)
1 tbsp. kosher salt
2 tbsp. unsalted butter at room temperature
1/3 c. diced dates
1/3 c. dried apricots, diced
1/3 c. peeled, diced apple
Rolled oats for topping
1. In a large mixing bowl, combine the warm water, yeast, and honey. Allow the mixture to sit for around 5 minutes, until bubbly.
2. Add the oats, 1 c. of the flour, salt, butter to the yeasted water. Stir until completely mixed together, then add the fruits and work the mixture until they are evenly distributed throughout. Gradually add the rest of the flour until you have a cohesive mass of dough.
3. Flour a board, and turn the dough out on it. Adding flour as needed, knead the dough for around 8 minutes. If you poke it and it bounces back, it's done.
4. Place the dough in a greased gowl and cover it with a clean dish towel. Put it in a warm place until it has doubled in size. Then punch it down and divide it in half. Form the dough into 2 round loaves. Wet the top of each loaf with a little water, then sprinkle with rolled oats. Using a sharp knife, lightly score the top with an x shape.
5. Place the loaves on a baking sheet and allow them to sit, covered with a clean tea towel, for about 1 hour, or until they have doubled in size again.
6. Preheat the oven to 400 degrees.
7. Bake the loaves for around 30 minutes, until golden brown. Ideally, you should allow the loaves to cool for at least 10 minutes before cutting.
