Picnic: Rye and Oat Toast Bread.
by a tale
Preparing for the picnic we decided to bake bread. A beautiful process of kneading and waiting and anticipation. Though bread making is one of those little things I like to do but never seemed to find their way into my schedule. Warm and moist, coated with butter and honey.
Recipe adapted from Kim Boyce “Good to the Grain”
Butter for the pan
40 g fresh yeast
300 g wheat flour
50 g rye flour
150 g rolled oats
450 ml water
3 tablespoons of unsulphured molasses
60 g butter, melted and cooled
1 tablespoon salt
First put the different types of flour in a large bowl, crumble in the yeast and a little bit of sugar, add lukewarm water and make a sponge. Let rest for 10 minutes until bubbles form. Then add the remaining water, dissolve the sponge by mixing with an egg whisk, until a liquid and smooth dough forms. Slowly incorporate the flour by scraping the sides and bottom of the bowl. Add the molasses and the butter, finally add the salt. By the time it gets impossible to whisk, use your hands and knead until all comes together. If the dough is sticking to the bowl add a little bit more of the flour. Turn over on a floured surface and knead until shiny. ” The dough should be soft and supple, slightly tacky, with a beautiful sheeting effect.”
Then let rise for about 1 hour, covered with a towel. To shape it, scrape the dough on a floured surface, press down and form to a log while depressing all of the bubbles. Put it in a baking dish with the seam side down and press it gently into the corners of the pan.
Cover it a second time and let rise in a warm place for a second hour or until the dough puffs up barely over the edge of the pan.
Preheat the oven to 200° C. Sprinkle the final dough with oats and bake for 40 minutes, rotating halfway through. To see if the loaf is ready give the top a thump. If it sounds hollow you can take it out. The top crust should be dark as molasses and and the bottom crust dark brown. If the hollow sound is not there, give it another 5 minutes. Remove the loaf from the pan and let cool on a baking rack until completely cooled.