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bread success
Feb. 28th, 2010 06:38 pmLast weekend when we stopped in Brussels for food, I picked up a big round loaf of whole-grain bread that just looked so wonderful -- you just can't get good bread in Amsterdam -- and Joel and I enjoyed it all week. So today I wanted to try coming up with something moderately similar, and had great success:
I took my usual olive bread recipe, substituted a coarse wheat flour for 1/3 of the flour, omitted the olives, and instead of rolling it out (before the olives are sprinkled on) and rolling it back up as a long jelly roll, I rolled it out only a small amount, spread it with oatmeal and then folded it back up into a ball. Before I put it into the oven, I brushed it with oil and sprinkled it with oatmeal.
Whenever you substitute wheat flour for white in a bread recipe you always run the risk of getting something dense, heavy, and dry, but this turned out great. Next time I think I'll mix the oatmeal in directly, rather than folding it in at the end, and I also think it would be good with a sweetener other than sugar. Molasses would probably do the trick just right.
I wish I knew how to keep it from flattening out quite as much as it did, without putting it into a circular pan, because if I could do that, then we might actually be able to use this for sandwich bread. As it is, I'll probably bring a few slices along to work with me each day this week, and use it for dunking in soup.
I took my usual olive bread recipe, substituted a coarse wheat flour for 1/3 of the flour, omitted the olives, and instead of rolling it out (before the olives are sprinkled on) and rolling it back up as a long jelly roll, I rolled it out only a small amount, spread it with oatmeal and then folded it back up into a ball. Before I put it into the oven, I brushed it with oil and sprinkled it with oatmeal.
Whenever you substitute wheat flour for white in a bread recipe you always run the risk of getting something dense, heavy, and dry, but this turned out great. Next time I think I'll mix the oatmeal in directly, rather than folding it in at the end, and I also think it would be good with a sweetener other than sugar. Molasses would probably do the trick just right.
I wish I knew how to keep it from flattening out quite as much as it did, without putting it into a circular pan, because if I could do that, then we might actually be able to use this for sandwich bread. As it is, I'll probably bring a few slices along to work with me each day this week, and use it for dunking in soup.
