Family recipe · sourdough

Spelt Sourdough Baguettes

Spelt Sourdough Baguettes

Last weekend I experimented with spelt flour which I had never used before in baking. I drew upon my basic sourdough recipe which I use most of the weekends when baking black bread for my family. I also use it for baking so-called white bread as well. So you can almost call it a family recipe now.

Spelt Sourdough Baguettes

I cannot say that the whole-grain spelt flour added in rather small amounts in relation to the bulk of all purpose flour brought in some specific flavour. Also, there was my sourdough culture which is rye.

Spelt Sourdough Baguettes

So in the end,  the baguettes had quite a dense crumb with a general whole-grainy look and flavour. But that flavour they had for sure!

Spelt Sourdough Baguettes

1 year ago – Spring in St Petersburg. The Beginning
2 years ago – Stirato or Italian Baguettes
3 years ago – 2,800 km of Russia Seen from Above
4 years ago – What a Peach! Sunny Cake and a Zesty Cranberry Cake
5 years ago – Pane al Cioccolato… Senza Cioccolato

Spelt Sourdough Baguettes adapted from basic sourdough bread recipe originally adapted from Darnitsky bread recipe

Ingredients:

For the starter:

  • 1 Tb rye sourdough starter from the fridge
  • 100 g water
  • 100 g rye flour

For the bread:

  • 200-220 g of water
  • 150 g spelt flour
  • 200 g all purpose flour, more if needed
  • 1 tsp salt
  • pumpkin seeds

Procedure:

Take a tablespoon of sourdough starter from the fridge and mix it with 100 g of water and 100 of rye flour, then leave it overnight.

In the morning when your starter has puffed up, add 200-220 g of water, 150 g spelt flour and 200 g all purpose flour, salt and pumpkin seeds. You should get quite thick though sticky dough so keep adding all purpose flour as needed. You should be able to fold the dough. Leave it covered for more than one hour, making at least one fold in between (if it’s too sticky, use either more flour or water your hands). Now you can either flour a glass bowl or a proofing basket, shape the bread into a round loaf, flour it and place it in the bowl, cover and leave to rise for an hour. Alternatively, you can make baguettes by dividing the dough in two and then folding and rolling each part to create 2 baguettes, place them on paper / baking mat, then cover and leave the shaped dough to rise for an hour.

Preheat the oven to 225 ‘C with a pan / tray on the bottom to create steam and a reversed tray in the middle (as a sort of baking stone). Reverse the loaf onto a baking mat / paper, make several slashes and slide it onto the hot tray / slash the baguettes diagonally and slide them onto the reversed tray together with the paper. Pour some water into the pan on the bottom to create steam. I usually do not change the temperature but if I see that the loaf is browning too much, I might decrease the temperature or move it to a lower rack. The baking takes from 30-35 minutes for the baguettes to 45-50 for a loaf.

Remarks: I tried hard to shape these baguettes, working the dough quite a lot by folding and rolling and re-rolling, and they puffed up nicely in the oven, also growing quite chewy crust.

Result: Flavourful and chewy. You might not tell at once that they are made with spelt flour but these baguettes are perfect for breakfast. Pumpkin seeds are good too!

Spelt Sourdough Baguettes

Here pictured with the precious Piave cheese from Italy’s Veneto region:

Spelt Sourdough Baguettes

It was a pretty Sunday morning and I took a lot of photos of the baguettes. I also spotted this thingy here which is a projector for silent cinema reels we have of me and my sister. My Mother is being busy converting the films into megabytes of me and my sister doing the pretty mundane things – without a sound 🙂 Yes, sometimes I do feel I was born way earlier than what my passport claims!

Spelt Sourdough Baguettes

Adding this post to my Sourdough Bread collection.

G.

bread · no recipe · pies · sweet · sweet bread

Apples. Again. A lot

Dacha Apples

Apples are back! Which means apples are gathered, apples are picked up from the ground, apples are given out to all our friends, apples are eaten raw, apples are baked as is and in cakes, apples are made into compote, apples are grated, cut, chopped, sliced, mashed … everything is done in the attempt to make them disappear! 🙂

Dacha Apples

We’ve spent the entire weekend picking them up at our dacha – we filled all our baskets and the plastic bags too. Apples normally come in large numbers every second year, but this year with its un-summer-like summer we were quite surprised that the apples are not only many but also quite sweet!

Dacha Apples

And all that without actually picking the apples from the tree – we just gathered what fell (and is constantly falling) onto the ground. It has been windy as hell here in St Petersburg and the region recently. But this was a very fine late August weekend. With the soft sound of apples falling sneakily behind your back (it just suffices to turn away from the trees for a moment!) or… directly on your head! And so they are now baked in numerous cakes:

Apples

and pies:

Apple Pie
with tons of cinnamon!

Apple Pie

THE best apples that grow in our ground and probably just the best apples are Bely naliv (aka Papirovka) – they are early to ripe, resistant to cold winters, sweet&sour in taste and juicy. Some of them grew to real giants of apples but then they get a bit too mashy, as if you were eating a potato. Here they are on the tree…

August Improvisations

…and making company to some freshly baked sourdough bread. Other types of apples that we have at our dacha include Baltika (pictured in the beginning of the post, with these cute red stripes), Osenneye polosatoye (Stripy Autumnal, with red strokes) and Zvezdochka (Star, winter sort, so thank God we’re to get their harvest some time later; they are red in color).

August Improvisations

And.. as we discovered on Sunday they are now accompanied by plums too. Who would believe we live in the North-West of Russia with all these fruits?

Dacha Plums

For the collection of recipes with apples, see this page.

G.

bread · sourdough

Improvising with Sourdough Bread or Being Lazy?

Improvising with Sourdough Bread

I’ve grown lazy enough these days to start baking without a recipe. This concerns both bread and sweet things. Not all of my free-baking experiments are successful but I guess I get some extra pleasure from those which do happen to be successful. And there’s always this risky feeling of experimenting which I do enjoy!

Improvising with Sourdough Bread

So what I do is feed my rye sourdough culture with rye flour + water and then after an overnight rest I divide it and use the larger amount for the rye bread and a smaller for white bread. Sometimes if I just need some white bread, I feed the culture with white flour.

Improvising with Sourdough Bread

Thanks to the now mature sourdough culture (been using it since 2011) I usually do no add any yeast, but this time I wanted a more ‘fluffy’ result with my white bread, so I added a bit of instant yeast to the dough. I also tend to overload my bread with seeds and bran, so sometimes it all results in quite a dense and moist crumb, just like this time when I also added rye malt:

Improvising with Sourdough Bread

Oh, breaking this just-out-of-the-oven bread is so very tantalizing!

Improvising with Sourdough Bread

Of course the rye version which I make with rye flour + all-purpose / whole-wheat flour does not rise as much in the oven – although it does rise a lot before baking, as this rye flour is so very reactive!

Improvising with Sourdough Bread

If you’re looking for a perfect sourdough bread recipe, it doesn’t exist. I mean, you should probably just figure it our for yourself. I ‘created’ mine out of Darnitsky bread recipe which I’ve been using for quite a long time already.

Improvising with Sourdough Bread

For me, the best formula is to take several tablespoons of sourdough culture from the fridge, feed it with about 200 g of water and 200 of rye flour, then leave it overnight. At this point you can either split it for two breads or make one large loaf. Then I add about 200 g of water, 200 g or more of rye flour, more or less the same amount of white flour, salt, various extras like wheat, oat or rye bran, coriander, sunflower, pumpkin or flax seeds, oatmeal, rye malt, sometimes honey etc. I try to achieve a sort of thickish dough so that it will keep the shape, if it’s going to be rye bread it will be sticky but you should be able to fold it and almost knead it. I then leave it covered for more than an hour, sometimes I make several folds and leave it for some more time to rest (rise). I then flour a glass bowl, shape the bread into a round loaf, flour it and place it in the bowl. Alternatively, I make rolls if I see that the dough (usually with more white flour than rye) is quite easy to shape. I leave it to rise for yet another hour covered and preheat the oven to 225 ‘C with a pan on the bottom (for steam) and a reversed tray in the middle (it acts as a baking stone for me). I then reverse the loaf onto a baking mat / paper, make several slashes and slide it onto the hot tray. I pour some water into the pan on the bottom to create steam (not much so that it evaporates and I don’t need to take the pan out during the baking). I usually do not change the temperature but if I see that the loaf is browning too much, I might decrease the temperature or move it to a lower rack. The baking takes from 25-30 minutes (for the rolls) to 45-50 for the loaf.

Improvising with Sourdough Bread

This might not sound as a very precise formula but then this is what I call experimenting with the sourdough! You never know even with a perfect recipe whether your bread will come out right or not, because this living thing called sourdough culture can have its moods 🙂

Improvising with Sourdough Bread

What’s your personal sourdough bread formula?

Adding this post to Sourdough bread collection.

G.

bread · cookies · sourdough · sweet

Finnish Sourdough Flatbread and Cookies with History

Finnish Sourdough Flatbread

In this anti-winter days – at some point the temperature reached +11 here! – I would like to share with you two recipes: a recipe of Finnish rye flatbread known in Russia as Krayushki and oatmeal cookies with chocolate and nuts… and history. Will start with the bread. You might already know that I love rye bread, especially the sourdough. I can eat it plain, with cheese or even with honey or jam. Like this:

Finnish Sourdough Flatbread

This particular bread is notoriously chewy and super rye-ish and I love it even more as the best part of the bread loaf is exactly these hard-to-chew “edges” that we call krayushki in Russia. The authentic version is made with sourdough culture but don’t worry –  you can make the flatbreads with yeast, too.

Finnish Sourdough Flatbread

I’ve tried the recipe several times, experimenting with the procedure and the ingredients, and failed only once when I forgot them in the oven which resulted in ehhm rusks rather than flatbreads 🙂 The photos in this post show two versions. Here’s a different one from the bread pictured above, shaped as a circle with a whole in the middle. It was very handy when in the Finnish village they would string multiple breads on a stick and hang them to the ceiling:

Finnish Sourdough Flatbread

A year ago – Best Soviet Winter Movies. About Food Too!

Two years ago – Vermont Sourdough and Yellow Roses

Three years ago – Winter’s Here. Time for Spicy Rye Bread

Four years ago – Flammekueche – how time to make some!

Ruispalat or Finnish Sourdough Flatbread translated and adapted from www.povarenok.ru will make very flavorful and quite authentic in their taste flatbreads. Numbers in brackets indicate the amount of the ingredient needed if you do not use the sourdough culture. See my remarks in italics.

Ingredients

  • 375 g (500) rye flour – I mixed in some all-purpose and once – some wholewheat flour
  • 325 ml (450) water – I use about 25 ml less because there’s this extra water needed for the rye malt
  • 2 Tbs rye malt, mixed with hot water 1 hour before, or extract
  • 2 Tbs molasses or honey or sugar dissolved in water – I omitted this as it was not mentioned in the procedure
  • 10 g salt
  • 2-3 Tbs bran for sprinkling the top – I used oat bran
  • 1 Tbs ground coriander – do use this much, it’s so tasty!
  • 5 g (13) fresh yeast – I didn’t use yeast at all
  • 250 g (none) sourdough culture, 100% hydration – I refreshed my rye sourdough

Procedure

Dissolve your sourdough culture in lukewarm water (30 ‘С), add yeast (the author remarks that this will help soften the crumb but I didn’t use it). Sift in the flour, add rye malt and begin mixing the dough with a spoon or in a breadbaking machine. Add the coriander and the salt and mix a bit. This is (unless you use a mixture of flours which I did) a 100% rye bread so the dough won’t benefit from a long mixing anyway. Cover the bowl and leave the dough for 1-1.5 h.

Flour generously the surface and spoon the dough out on it, flouring it too. As for the shaping part, there are different possibilities:

— Roll out (which I could never do, so I just water the palm of my hand and flatten the dough with it) to thickness of 8 mm – 1 cm and cut into rectangles. Prick the dough with a fork and move to the baking sheet (this is a tricky part so I would suggest rolling the dough already on the baking silicon mat. The author warns you against using baking paper as they stick a lot. I still use baking paper but flour the surface quite heavily).

— For a super-authentic look, spoon the dough out into two heaps onto a wet surface (here too I use a heavily floured paper – it would have been impossible to transfer my dough once shaped!). With wet hands form each heap into a circle. Flour the baking sheet heavily, the same as the top of the circles. With the help of a wet knife, transfer the circles to the baking sheet. Flatten them with wet hands. Cut a whole in the center of each circle with a (shot) glass. To make the ‘rays’ use a wooden stick (an ice cream stick works well) with which you will make indentations (but do not force the stick right to the bottom).

For both variations, cover the dough with a linen towel for 50-90 min (90 min if using the sourdough). Spray the top with some water and sprinkle with oat bran generously. Put in the oven preheated to 200 ‘С and turn down to 180 ‘ С after several minutes. Bake for 12-15 minutes more. Do not overbake as the flatbreads should remain soft! (here I realized I had to increase the temperature to about 220 ‘C and bake all the way maintaining this temperature, otherwise the indicated 12-15 minutes turned into 30 minutes and still the breads would be too moist. So I baked them also at the top shelf for some minutes to get a crustier top).

Remove the baked bread from the oven and wrap it into a towel. Enjoy!

Finnish Sourdough Flatbread

Remarks: I’ve made this recipe several times, trying various shapes, cuts and baking time / oven temperature. Even if sometimes I failed to make them look ship-shape ( I also tried baking them as separate ovals or as a sheet of rectangles cut halfway through), they would still taste great. Work out the most convenient shaping procedure for yourself! By the way, these flatbread freeze well and do not take much space either.

Finnish Sourdough Flatbread

Result: These chewy breads are just wonderful. The combination of rye malt + coriander makes them very flavourful! And some of these breads did rise to the point when they split in two layers, letting you separate them or use them as a pocket and make a double sandwich, mmm!

Finnish Sourdough Flatbread

***

The $250 Neiman Marcus Cookie

For the dessert today here are these tasty sweet chocolate cookies with ground oatmeal, walnuts and pistachios! The story behind these cookies is that someone who paid for the recipe 250 dollars thinking it was 2.50 USD instead, decided to spread the recipe all over the net so that no one would have to pay that much for a cookie recipe! And you know what? The recipe is really nice and the result is probably worth the price… But I’m definitely grateful for having this recipe for free 🙂

The $250 Neiman Marcus Cookie

The $250 Neiman Marcus Cookie adapted from www.browneyedbaker.com will make sweet and crunchy cookies that would certainly sell very well and justify the price paid for the recipe! For the original recipe visit the link above – and you won’t have to pay anything for that either 🙂 Here are my changes and remarks:

I also put some oat bran into the coffee grinder together with the oats. Used less butter and substituted regular sugar for the brown sugar. As for the chocolate, I used 1 chocolate bar – part of which I grated and part chopped into pieces. I had a very limited amount of walnuts so I also added some pistachios.

The $250 Neiman Marcus Cookie

Remarks: I made my cookies pretty big so had to bake them longer. Be careful with the baking time though as I definitely overbaked the first batch. The recipe will make quite a lot of cookies but be ready to repeat the process very soon 🙂

The $250 Neiman Marcus Cookie

Result: These are great cookies! The walnuts add to the nuttiness of the ground oats, there’s something toasted about this cookies too. Which makes me agree with the author that these cookies are truly hearty! The melting chocolate inside is so oh-oh!

Adding these recipes to Sweet, Chocolate and Sourdough collections.
G.

bread · French recipe · Italian recipe · pies · sourdough · sweet

Pear Croustade and Pane Tipo Altamura

Pane Tipo Altamura from www.myitaliansmorgasbord.com

Sharing with you two recipes I’ve tried recently. That was a rather gloomy day (typical St Petersburg!) which of course did not prevent us from enjoying the food 🙂 Let’s start with the sweet part of the post (how untypical!).

Pear Croustade from kalofagas.ca

A year ago – Buttery Sourdough Buns and Off We Go

Two years ago – Two Cloudberry Cakes

Three years ago – Apples and Chocolate

Four years ago – Meanwhile… What’s Cooking in My Post-Soviet Kitchen Apart from Soviet Things

Pear Croustade adapted from kalofagas.ca will make a super-flavourful and super-crunchy tarte! Check out the link to get the entire recipe.

My changes: Used 3 pears without peeling. Did not add lemon juice or allspice, just the ground anise seeds.

Pear Croustade from kalofagas.ca

Remarks: A croustade (typically made with apples in France) is supposed to be crunchy so do not worry if your crust is too thin, it will work out perfectly fine! The original recipe comes from USA though, but I can imagine such a croustade being perfectly French too. I was lazy enough to grate some allspice over the pears but I guess the two spices would taste even more untypical in this pie!

Pear Croustade from kalofagas.ca

Result: Soft pears on a crunchy crust! A very untypical combination of anise and pears will make this pie disappear too fast 🙂 It’s rustic and at the same time sophisticated – or rather, delicate.

Pear Croustade from kalofagas.ca

*** 

After a French-American recipe, here’s some Italian bread made with rye sourdough culture. A huge loaf with white crumb and air bubbles:

Pane Tipo Altamura from www.myitaliansmorgasbord.com

Pane Tipo Altamura or Altamura Bread adapted from www.myitaliansmorgasbord.com will make a giant loaf of crumbly white bread. For the entire recipe please visit the original website (where you will find lots of other great recipes like Soder Light Rye or Pane di Ceci for example).

My changes: Fed my rye sourdough culture with whole wheat flour which resulted in a slightly less white color of the crumb. Used all purpose flour instead of high protein white wheat flour.

Pane Tipo Altamura from www.myitaliansmorgasbord.com

Remarks: I guess I overproofed my loaf (the second rise) and when I turned it over onto the hot baking sheet it just became very flat. However, with the high temperature and all, it rose and there were all those air bubbles inside too! Due to this flattening I got a giant loaf which I had to cut in four so that it fits into the freezer!

Pane Tipo Altamura from www.myitaliansmorgasbord.com

Result: Crumbly though quite thick this white bread from Italy will make great sandwiches and also impress everyone with its size! 🙂 You can tell that there’s more to it than just plain white flour from the meaty crumb and a somewhat different texture overall. The crust is chewy and there were no unbaked spots!

Pane Tipo Altamura from www.myitaliansmorgasbord.com

My new job is keeping me busy all the time but I can tell you one thing: I am in love with the city center once again! Walking from Nevsky to that spot where Fontanka and Neva meet each other, with the leaves falling and the clear air, almost touristless sights (too early) and bridges-bridges-bridges… Well, I love you St Pete!

Adding these recipes to Sweet, Sourdough and Country-specific collections.

G.

bread · German recipe · sourdough

Two Good Sourdough Bread Recipes

Sourdough Bread from www.hefe-und-mehr.de

Sourdough bread… for me it is the quintessence of ‘Russian food’. Along with kefir of course 🙂 Well, they do have the ‘wild yeast’ stage in common! And you can make both at home, by the way. I’m still making my kefir with this creamcheese recipe, just skipping the straining stage. And then enhancing it with a slice or two or an entire gorbushka (the butt piece of the loaf and the best piece too) of crusty sourdough bread. Here are two recipes – one of a ‘white’ bread for breakfast and the other of a ‘black’ bread for lunch and dinner.

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

I’ve been using this recipe for some time now, each time altering it but mostly making dark or ‘black’ bread with it. The recipe is perfect for those who are only beginning to bake sourdough bread. But it is also just fine for those who need a basic recipe easy to remember and a procedure easy to follow.

Sourdough Bread from www.hefe-und-mehr.de

A year ago – Three Times Chocolate: Danish Swirl Bread, Panforte and Cookies

Two years ago – Sablé aux figues or Fig Jam Shortbread

Three years ago – Pommes. Pommes de Terre too

Sourdough Bread adapted from www.hefe-und-mehr.de is a super recipe which leaves you so many ways to explore! For the entire recipe and detailed instructions, visit the link above.

My changes: I usually increase the amount of rye flour, add whole wheat flour, rye bran, seeds, etc etc. As for the procedure, I normally bake the bread a bit longer at the highest temperature, cause I really like it crusty!

Sourdough Bread from www.hefe-und-mehr.de

Remarks: I usually mix the starter in the evening, leaving it to ferment overnight, then proceed with the recipe next day. Also tried leaving the rising dough in the fridge and it baked wonderfully. The only problem here is that the dough sticks to the ‘basket’ (I’m using heavily floured glass bowl) so that when you turn it over, the top of the loaf gets damaged a bit. But this you can always remedy with a cross slash 🙂

Result: The crumb is thick and particularly chewy if you add seeds. The procedure is easy and flexible and the recipe is super-adaptable. Each time the bread is somewhat different although the recipe stays the same.

***

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

And here’s the ‘white’ bread, although it would have been whiter if I hadn’t added quite a lot of whole wheat flour and hadn’t used rye sourdough culture. However, this is still ‘white’ to my mind, so we’re eating it for breakfast. Made huge goryachie buterbrody (hot sandwiches) with this bread, mmm! I know, I know, this is all very cheap gourmandise but I like those microwaved sandwiches with cheese and herbes de Provence on top 🙂

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

Rolled Oat Sourdough Boule adapted from  www.ashaggydoughstory.com will make two big loaves that slice perfectly to make tasty buterbrod! The original recipe (follow the link above) will give you all the necessary instructions.

My changes: Used 4-cereal mix (barley, oats, wheat and rye) instead of just plain oats. My sourdough culture is made with only rye flour so the result was darker than what it should be with the white flour culture. Also couldn’t resist the temptation to add about 500 g whole wheat flour instead of all-white flour. For the want of covered bakers I used a cast iron pan and a pan covered with aluminum foil. I also baked my loaves a bit longer.

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

Remarks: The procedure is quite flexible so you can adapt it to your lifestyle so to say. The recipe makes quite large loaves so you might want to freeze one once it gets completely cool (I normally do that).

Result: This bread tastes great and looks great – with this swirly slash on top. Don’t mind the oats that will fall off 🙂 Just enjoy the chewy yet soft sourdough bread: crusty with airy crumb!

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

I’ve posted some more oatmeal bread recently. Adding these two recipes to Sourdough bread collection.

G.

bread · British recipe · Italian recipe · sourdough

Italian, American, Scottish: Bread Recipes with Oatmeal

 PANE DI AVENA A LIEVITAZIONE NATURALE from lepadellefanfracasso.blogspot.com

Browsing through the to-be-posted-one-day backlog I found out I’ve somehow collected three bread recipes which require oatmeal. Here’s an Italian, a Scottish and an American recipe, all three very different (sourdough bread, yeast bread and quick rolls) but reunited here to celebrate the oatmeal 🙂

PANE DI AVENA A LIEVITAZIONE NATURALE from lepadellefanfracasso.blogspot.com

As a sourdough bread recipe will inevitably require more time, let’s start with the Italian one. Although time-demanding this recipe is rather easy to make. And definitely very oaty, I would say, surprisingly so for an Italian bread recipe and also for a recipe using just oat flour and not the oatmeal!

PANE DI AVENA A LIEVITAZIONE NATURALE from lepadellefanfracasso.blogspot.com

A year ago – Neverending Strasbourg and Chocolate Marble Bread

Two years ago – Khachapuri and Bread with Herbs

Three years ago – Fragrant Apple and Pear Tart

Pane di avena a lievitazione naturale or Sourdough Oat Bread translated and adapted from lepadellefanfracasso.blogspot.com will make a small, crumbly loaf with chewy crust and oats oats oats 🙂 See my remarks in italics. ATTENTION: requires an overnight rest.

Ingredients:

  • 100 g of active sourdough culture – I used my rye sourdough culture
  • 260 g of flour (originally Italian O type)
  • 240 g oat flour – I grounded oats plus 4-grain cereal (rye, oats, wheat and barley flakes)
  • 350 g water at room t’
  • pinch of salt

Procedure:

The evening before the bake day dissolve your sourdough culture in water, add the flours and salt, mix with a fork to get a ‘grainy’ dough. Cover with plastic and leave to rise until morning.

The next day proceed with the dough: invert the dough on a floured surface and form a rectangle, folding it from sides to the center so that each fold overlaps the other. Repeat the folds, shape into a boule and then place it in a floured basket (I use a floured glass bowl, also flouring the dough well) seam side down, cover and leave to rise for 2 hours.

Invert the dough into a pan lined with parchment paper and make two slashes across the top. Bake in the oven preheated to 200°C for at least 30 minutes until the bread is ready.

PANE DI AVENA A LIEVITAZIONE NATURALE from lepadellefanfracasso.blogspot.com

Remarks: I think this bread needs more salt, cause a pinch just doesn’t make a difference. Probably it would be better to add about a teaspoon of salt after the overnight rise.

Result: Very crumbly and very oaty! Something to chew on for the breakfast – will substitute a bowlful of hot oatmeal! This bread has the most of the oatmeal flavour and texture out of the three recipes I’m sharing with you.

Crunchy Seed Braid from www.ashaggydoughstory.com

Our next recipe (in the chronological order as I baked it) for oat-lovers is although an yeast one will actually require more effort from your side cause it has all the braiding and the ‘seeding’ to it. So here’s an American oatmeal bread recipe:

Crunchy Seed Braid from www.ashaggydoughstory.com

Crunchy Seed Braid adapted from www.ashaggydoughstory.com (originally adapted from King Arthur Flour) will make a super seed-loaded braid. Go to the link to see the entire recipes and all the helpful remarks (or go straight to the source recipe).

My changes: No surprise that I decided to load this bread up even more with the grains and bran, adding more wholewheat flour and using 4-grain cereal (rye, oats, wheat and barley flakes) instead of grains blend. And the dry milk one buys here in Russia is definitely far from being nonfat… I left my dough rising for more than the indicated 90 minutes.

Crunchy Seed Braid from www.ashaggydoughstory.com

Remarks: I made a looooong braid but as the author suggests you can make a shorter and probably softer version. I did not use the damp towel method, but instead immersed the dough ropes in the water (as I saw done at the Greek bakery) and then sprinkled seeds on top.  Whatever method you use, this bread will in any case have lots of seeds inside!

Crunchy Seed Braid from www.ashaggydoughstory.com

Result: Seed-overload 🙂 A bit too dry – which is a natural consequence of so many seeds, of course. The oats do not have a very particular effect on this bread but add to the overall crunchiness. Very good breakfast option!

Crunchy Seed Braid from www.ashaggydoughstory.com

And finally the Scottish oatmeal bread recipe. There’s Irish Soda bread and there’s at least two Scottish recipes that I know which ask for oatmeal – those thin oatmeal cookies and these super-quick bread rolls:

Baps – Scottish Morning Rolls from www.lavenderandlovage.com

Baps, Scottish Morning Rolls adapted from www.lavenderandlovage.com will make the most flavourful buns you ever take out of your oven! Although I tweaked them up a bit, this is yet another recipe for the oatmeal fans. Visit the original website to see the entire recipe.

My changes: As I was lazy enough to ground more oatmeal, I used the already grounded barley flakes + oat bran. I did not use milk, instead recycled water from cooking millet.

Baps – Scottish Morning Rolls from www.lavenderandlovage.com

Remarks: You will get a whole tray of buns but as they are pretty small and what’s more important pretty tasty, you might consider doubling the recipe. I’m also quite sure this dough will work well as a more healthy pizza dough or pie dough. When the dough rises it might look a bit too ‘grainy’ but once baked and sliced, the rolls are super-soft, so I guess the same will apply if you use the dough for pizza or pies.

Baps – Scottish Morning Rolls from www.lavenderandlovage.com

Result: These baps are super flavourful when they are just out of the oven, filling your kitchen with a bakery-like atmosphere. And with all that they are also super easy and fast! It’s thus quite fair to call them morning rolls as you might make them before breakfast (well, in theory 🙂 The oat texture is not very distinct but these rolls are no doubt more ‘interesting’ texture-wise than their all-purpose flour counterparts.

Baps – Scottish Morning Rolls from www.lavenderandlovage.com

Adding this post to my Sourdough, Yeast bread and Country-specific recipe collections.

G.