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Seeded oat bran bread


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Updated June 2020 to match my current formula.

 

Ingrdients
Seeds:

  • 20g sesame seeds
  • 1 teaspoon coriander seeds (5g)
  • 15g poppy seeds
  • 30g flax seeds
  • 1 teaspoon caraway seeds (5g)
  • 30g sunflower seeds

Porridge:

  • 130g oat bran (or wheat bran) and/or corn meal
  • 1 teaspoon of cinnamon
  • 540g water

Dough:

  • 130 g cold water
  • 3g fresh yeast / 1.5 g dry yeast
  • 670g strong bread flour
  • 17g Salt
  • 30g dark malt syrup
  • 5g apple cider vinegar or wine vinegar (1 tsp)

 

Preparation
One to three days before baking:

  • Dry roast the seeds sesame, poppy and coriander.
  • Add flax and caraway.
  • Lightly mince in a morter and pestle to release flavors.
  • Toast the sunflower seeds and add to the rest.
  • ~
  • Cook the bran (and cornmeal) with the water, covered over low flame, until cooked into a porridge.
  • Cool completely.
  • ~
  • Add cold water, yeast, cinnamon, flour, salt, malt and vinegar.
  • In a mixer, knead/mix for 5-7 minutes.
  • Let rest for 5-10 minutes.
  • Repeat kneading and resting about 4 times, until the dough is strong well developed.
  • Cover and refrigerate overnight (and up to 3 nights).

 

Prepare for baking:

  • Grease the bottom of a 24 cm wide pot with a thin layer of oil.
  • If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal.
  • ~
  • Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof).
  • Gently separate the dough from the sides of the bowl and give it a roughly round shape.
  • Pour the dough into the oiled pot and gently press it to fill the pot evenly.
  • Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above).
  • ~
  • At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C.
  • ~
  • After the dough has risen and the oven is hot:
  • Optionally, sprinkle the dough with sunflower seeds, poppy and flax for decoration.
  • Score the dough if desired.
  • Spray some water on the dough, sides of pot and lid.
  • Bake covered for about 40 minutes.
  • Remove the lid and bake for another 20-25 minutes until the bread is very brown and the internal temperature is at least 97 degrees C.
  • Remove the pot from the oven and remove the bread from it (wait a little for it to cool).
  • Allow to cool on a cooling rack for one hour before slicing.
  • ~
  • For serving, return the bread to the oven for about 10 minutes (this is not mandatory, but will yield a crisper, less chewy crust, and a warm loaf).

 

 

20170204_135556.thumb.jpg.1b4d27f19ff00cffb0ae04e31fa3c664.jpg20170204_172543.thumb.jpg.f6e1a5036a8ae1be60e08d331f5dc931.jpg20170204_172630.thumb.jpg.e77e72905b786d2b5c4438f8342b2a2a.jpg

 

2020's bake:

IMG_20200530_205043.thumb.jpg.29f4efffa0490fb35c11641f87f866ef.jpgIMG_20200530_213115.thumb.jpg.8494e16103751b232d08e565920c4483.jpg

Edited by shain (log)
  • Like 2

~ Shai N.

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