This is a leftover – recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the Swan King Bread. The sweet starter needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to the East Frisian coast.
I decided to soak the steel cut oat in hot water instead of boiling it so it keeps a certain bite. And the generous portion of roasted sesame together with oats and emmer gives the bread a very delicous nutty flavour, while the malt beer adds a subtle sweetness. The right bread for the first cold and rainy days in autumn.
yields 2 Breads
- 150g steel cut oats
- 100g Sesame
- 300g boiling Water
- 120g sweet Starter
- 120g flour Type 550
- 60g Water
- sweet Starter
- 450g flour Type 550
- 200g Emmer, freshly milled
- 100g Water
- 300g Malt beer
- 15g fresh yeast
- 20g Salt
Roast the sesame in a pan until golden. Mix steel cut oats, sesame and boiling water and let it soak for at least 3 hours.
Mix the ingredients of the sweet starter and let it rise for 2- 4 hours at 30°C until the volume doubled.
Place all ingredients for the dough except the porridge in the bowl of the kitchen machine and knead 3 min at slow speed and 6 min at fast speed. Now add the porridge and knead until well combined.
Let the dough rise for 2 hours.
Now half the dough and form 2 oval breads. Place them seam side down in a proofing basket.
Let rise for 1.5 hours at room temperature or overnight in the fridge.
Preheat the bread baking stone for one hour at 250°C.
Bake the loaves for 10 min at 250°C with steam, then turn the temperature back to 190°C and bake the bread for another 40 min.