Today I made my best ever bread. Whole wheat and oats.
What I have always wanted to make.
POOF! in the oven. I have never seen oven spring before.
– Gordon C, FB, 1 November 2020, 13:00
How cool is that?!
When I saw Gordon’s message, I’d just finished reading “Artisan Sourdough” by Casper André Lugg and Martin Ivar Hveem Field and had already decided I neeeeeeeded to try their toasted oatmeal bread recipe soon. They toast rolled oats in a single layer on a baking tray for about 10 minutes at 350F and then soak the oats overnight in water before adding them to the dough made with whole-grain spelt and white wheat flours.
Most people have some kind of relationship with oats, because few grains have such character. […] [H]owever, oat flour has poor baking properties, so we only add for flavor. We toast them in flake form in the oven before we soak them. Toasting gives a wonderfully earthy and full-bodied character to the bread.
– Casper André Ludd and Martin Ivar Hveem Field, Toasted Oats, Artisan Sourdough, p144
Now I could not wait to make oatmeal bread! (continue reading )