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German vollkorn bread
by
Rich
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,%20so%20chop%20and%20change%20as%20necessary.%20Upping%20the%20weight%20of%20oats%20is%20a%20good,%20cheap%20counterbalance%20that%20won%E2%80%99t%20upset%20the%20balance%20of%20the%20loaf%20too%20much.%3C/p%3E%3Cp%3ELet%20the%20grains%20soak%20overnight,%20then%20drain%20off%20any%20water%20that%20might%20not%20have%20been%20completely%20soaked%20into%20them.%3C/p%3E%3Cp%3EThe%20bread%20itself%20is%20fairly%20straightforward%20%E2%80%93%20mix%20together%20400g%20of%20strong%20white%20bread%20flour,%208g%20of%20salt,%2010g%20of%20honey,%205g%20of%20dried%20instant%20yeast,%205%20g%20of%20cocoa%20powder,%2010ml%20of%20olive%20oil,%20and%20all%20the%20soaked%20grains.%20Mix%20in%20300ml%20of%20water%20and%20bring%20everything%20together%20into%20a%20rough%20dough.%3C/p%3E%3Cp%3EThe%20dough%20will%20be%20very%20wet%20%E2%80%93%20add%20a%20little%20more%20flour%20to%20make%20it%20manageable,%20but%20resist%20overdoing%20it%20%E2%80%A6%20you%20want%20a%20moist,%20almost%20sticky%20dough.%20Kneading%20in%20a%20stand%20mixer%20with%20a%20dough%20hook%20is%20a%20good%20idea%20for%20this%20sort%20of%20wetter-than-normal%20dough.%3C/p%3E%3Cp%3EKnead%20for%20at%20least%20ten%20minutes,%20until%20the%20dough%20is%20smooth%20and%20elastic,%20then%20allow%20to%20rise%20for%20an%20hour%20in%20a%20covered%20bowl.%20Knock%20the%20dough%20back,%20and%20leave%20it%20to%20rise%20again%20for%20another%20half%20or%20three-quarters%20of%20an%20hour.%3C/p%3E%3Cp%3EShape%20the%20dough%20into%20a%20round%20and%20leave%20it%20gently%20covered%20in%20clingfilm%20on%20a%20floured%20work%20surface%20for%20fifteen%20minutes.%3C/p%3E%3Cp%3EThis%20is%20the%20%E2%80%98bench%20rest%E2%80%99.%3C/p%3E%3Cp%3EI%20never%20used%20to%20bother%20with%20this%20sort%20of%20short%20rest%20mid-process,%20but%20it%20really%20does%20add%20a%20lot%20to%20the%20finished%20loaf,%20making%20the%20dough%20easier%20to%20manage%20in%20the%20final%20stages,%20and%20letting%20the%20flavour%20develop%20just%20that%20little%20bit%20more.%3C/p%3E%3Cp%3EWhen%20the%20bench%20rest%20is%20over,%20brush%20the%20loaf%20all%20over%20with%20a%20little%20water,%20and%20roll%20it%20in%20a%20handful%20of%20rolled%20oats%20spread%20over%20a%20plate,%20so%20that%20the%20oats%20stick%20to%20the%20dough.%3C/p%3E%3Cp%3ETransfer%20the%20dough%20to%20an%20oiled%20bread%20tin,%20cover,%20and%20leave%20to%20rise%20for%20up%20to%20an%20hour.%3C/p%3E%3Cp%3EThis%20last%20proving%20makes%20or%20breaks%20the%20loaf%20%E2%80%93%20don%E2%80%99t%20let%20it%20go%20too%20far.%20It%E2%80%99s%20impossible%20to%20say%20what%20%E2%80%98right%E2%80%99%20is%20%E2%80%A6%20but%20generally,%20in%20a%20normally%20heated%20kitchen,%20it%20should%20be%20about%20ready%20at%20some%20point%20after%20the%20forty-five%20minute%20mark.%3C/p%3E%3Cp%3E%E2%80%98Knowing%E2%80%99%20when%20a%20dough%20is%20properly%20proved%20is%20a%20dark%20art%20%E2%80%93%20just%20make%20lots%20of%20bread,%20and%20eventually,%20you%E2%80%99ll%20%E2%80%98know%E2%80%99.%3C/p%3E%3Cp%3ESlash%20the%20top%20of%20the%20loaf%20with%20a%20long%20stroke%20from%20a%20serrated%20knife,%20right%20down%20the%20centre,%20so%20that%20the%20loaf%20opens%20up%20like%20a%20flower%20in%20the%20heat%20of%20the%20oven.%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20240c,%20and%20slide%20the%20loaf%20tin%20in,%20along%20with%20a%20good%20blast%20of%20water%20from%20a%20spray%20bottle.%20Steam%20is%20good%20for%20the%20crust.%3C/p%3E%3Cp%3EBake%20at%20240c%20for%20twenty%20minutes,%20then%20reduce%20the%20heat%20to%20200c%20and%20carry%20on%20baking%20for%20another%20thirty%20minutes.%3C/p%3E%3Cp%3EThe%20bread%20is%20done%20when%20it%20sounds%20hollow%20when%20tapped%20underneath,%20the%20usual%20routine.%20Turn%20the%20loaf%20out%20onto%20a%20wire%20rack%20and%20leave%20to%20cool%20completely.%3C/p%3E%3Cp%3EThis%20makes%20incredible%20toast.%3C/p%3E%3Cp%3EThis%20recipe%20is%20from%20Dean%20Brettschneider%E2%80%99s%20excellent%20book,%20Bread,%20which%20has%20quickly%20become%20a%20central%20part%20of%20my%20bread%20making%20routine.%20Buy%20it.%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}