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Oat and Wheat Bran Rye Loaf

_For today’s loaf I’ve decided to add some oat bran for that oaty goodness._

_I’ve gone photo mad on this post, mostly so there’s a visual to go with each stage of the recipe. Don’t expect quite so many photos on subsequent bread recipes unless I’m trying something radically different._

!/recipes/images/OWBRL_finishedArty.png (The finished loaf)!

h2. Ingredients.

h3. The Sponge Stage

* 2.5 cups of warm water
* 1.5 Tablespoons of active dry yeast
* 0.5 cup of oat bran
* 0.5 cup of wheat bran
* 0.5 cup of buckwheat flour
* 0.5 cup of rye flour
* 2 Tablespoons of raw sugar

h3. The Dough Stage

* 1 Tablespoon of salt
* 6 to 7 cups of plain white flour

h2. Method

h3. Sponge Stage

In a large mixing bowl, place the warm water and sprinkle the yeast over the top. Sprinkle the sugar over that and whisk together. Gradually add the remaining ingredients for this stage and whisk together until smooth.

!/recipes/images/OWBRL_sponge1.jpg (The Sponge pre-rise)!

Cover with a tea-towel and let it rise/foam for about 10 mins. It should have grown in size and be foamy.

!/recipes/images/OWBRL_sponge2.jpg (The foamy sponge)!

h3. Dough Stage.

Sprinkle the salt and 1 cup of flour over the foam. Whisk together thoroughly until combined.
You probably want to swap to a wooden spoon now.
Gradually add 0.5 to 1 cup of flour at a time mixing in with the spoon. After about 3 cups added I tend to swap to a metal knife and then to bare hands.
The dough will be quite sticky, so keep adding flour until it is no longer so sticky that it sticks to your hands. It should feel like it has a hint of stickiness to it when done (too much flour will make the loaf too dry and inhibit rising).
Form the dough into a ball and place in a lightly greased (with olive oil, or your greasing agent of choice) rising bowl.

!/recipes/images/OWBRL_ball.jpg (The dough ball in the rising bowl)!

Cover with cling wrap and leave to rise for about 45mins to an hour until at least doubled in bulk.

!/recipes/images/OWBRL_risen.jpg (The risen dough)!

Turn the dough out onto a lightly floured surface and punch down. Then knead until it firms up (you’ll know what I mean), and shape it for your bread pan.

Place the shaped dough into your greased bread pan and cover loosely.

!/recipes/images/OWBRL_doughInPan.jpg (The Dough in the Pan)!

Pre-Heat your oven to 180C.
Let the dough proof (rise) again for about 45 mins to an hour (basically until it’s doubled in bulk).

!/recipes/images/OWBRL_proofed.jpg (The Proofed loaf in the oven)!

Bake for 40 mins and place on a cooling rack when done. It’s a good idea to tap the base of the loaf to check it’s done, it should sound hollow if it is.

!/recipes/images/OWBRL_finished.jpg (The Finished Loaf)!

h3. Notes.

Could possibly have done with an egg glaze on top, for a less “bleached white” appearance.

posted to Breads and Baking,Recipes @ 11:22 pm

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  • At 9:49 pm on 5 May, 2009, david commented:

    do u have a bread machine rrecipe for this Oat and Wheat Bran Rye Loaf

  • At 10:05 pm on 5 May, 2009, David commented:

    I’m afraid not. I don’t have a bread machine and have never used one.

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