The second bread wich I baked for the “Schwarzmarkt” was a oatmeal bread. My love for oat shines through one or the other recipe and so I made up my mind quite fast that a bread with oats would be a “must have” for the Schwarzmarkt. This time I opted for a rolled oats partly as porridge, and partly roasted. The porridge makes the bread moist and keeps it fresh for a long time, while the roasted oats add flavour and a nice texture to the crumb. The bread is risen by only the sourdough and rye poolish, which makes the flavour deep and complex.
To get four breads into the oven, I decided to bake them as “Twins” which means that I proof two round loaves in one oval proofing basket. The breads fuse while baking on the side they touch each other, but are easily seperated when cooled down.
I like my oat twins very much, with their dark crust and moist crumb, and the slight honey flavour in combination with nutty oats it is harmonize with cheese as well as with honey or jam. A bread, suitable for every meal!
yields 4 Breads of 500g each
- 400g Water
- 200g whole rye flour
- 1g fresh yeast
- 150g flour Type 550
- 150g Water
- 15g Sourdough
- 200g rolled oats
- 350g Water
- 650g Flour Type 550
- Rye poolish
- 50g rolled oats, roasted
- 60g honey
- 20g Salt
- abou 30g rolled oats
For the rye poolish dissolve the yeast in the water and mix with flour. Let rise for about 14-16 hours.
Mix the ingredients of the sourdough and let it rise at 25°C for about 14-16 hours..
Bring rolled oats and water to boil. Remove from heat and let cool for for at least one hour
Now knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.
Let rise for 1.5 hours
Divide the dough into four equal parts and form to rounds breads. Turn the loaves in rolled oats and place in two breads into one oval floured proofing baskets.
Proof for about 2 – 2.5 hours.
In the meantime heat the baking stone at 250°C .
Place the breads in the oven with steam. Bake the loaves for 10 min at 250°C, then turn the temperature back to 180°C and bake the bread for another 35 min .