Oatmeal and linseed loaf

Bit of an experiment yesterday, I wanted to see if I can use both yeast and sourdough starter in a yeast-only bread recipe. I ended up with a really good Oatmeal and linseed loaf, a mash up of Dan Lepard and River Cottage Bread Handbook.IMG_0600

The recipe I adapted was for Dan Lepard’s Soy and linseed loaf from Short and Sweet, I didn’t have soy milk so used semi skimmed milk and Greek yoghurt instead. Also added sourdough starter and then made the bread according to River Cottage. Very pleased with the result, although I wish I’d made a bigger loaf! Good crumb and a lovely texture inside.

Ingredients and method: in a mixer bowl (you need a dough hook attachment), soak 50g rolled oats with 100ml boiling water for 10 minutes. Add 325g strong white flour, 50g rye flour, 50g golden linseed, 100ml sourdough starter (or thereabouts, I actually never measure the sourdough starter, just tip out from the jar a quantity that feels right, have not been wrong so far), 1 and a half teaspoons quick acting yeast, 1 teaspoon salt, 100ml milk and 175g Greek yoghurt. Knead at a slow speed first to combine then increase speed and knead for 6 minutes. Alternatively, mix to combine then knead by hand for 10-15 minutes until the dough is elastic. Oil your hands and a work surface a little then shape the dough (it’s a little wet) into a ball and place into a bowl, cover and leave for an hour. Deflate, shape into a ball and leave for another hour and repeat this one more time. Take the dough out, deflate one more time then roll it up tightly. Flatten and stretch, then blanket fold and shape into a loaf – use more rye flour to coat. Leave to prove until doubled in size (took an hour and a half yesterday), meanwhile heat the oven to its highest setting (250C is good) placing a baking sheet or a hot stone in the oven first. Slash the loaf, transfer into the oven and bake for 10 minutes then lower the temperature to 180C and bake for a further 35. Leave to cool – this is the bit I can never do…

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One thought on “Oatmeal and linseed loaf

  1. Pingback: Oatmeal sourdough loaf | mylogicisfuzzy

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