{"id":3356,"date":"2011-10-16T00:08:00","date_gmt":"2011-10-15T22:08:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/10\/ahornsirup-haferflocken-brot\/"},"modified":"2017-04-21T12:20:45","modified_gmt":"2017-04-21T10:20:45","slug":"ahornsirup-haferflocken-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/10\/ahornsirup-haferflocken-brot\/","title":{"rendered":"Maple syrup and oats bread"},"content":{"rendered":"

\"Ahornsirup-Haferflocken-Brot\"I can\u2019t believe it already another year is gone and Zorra asks us to bake a bread for WorldBreadDay<\/a>.<\/p>\n

For me baking bread is not extraordinary and so I decided to honour this day with an ingredients which is special for me: Maple syrup.<\/p>\n

Normally I would not use such a lavish amount of maple syrup because maple syrup is rather expensive here, but I fall in love with Noah Elbers Maple-Oatmeal-Bread<\/a> MC published on her bread baking blog Farine<\/a> last year and I always planed to bake it, too. But its nearly impossible to get steel-cut oat here, and so I decided to use rolled oats instead. But rolled oats need more water when you soak them and so I started to modify the recipe. And its so hart to stop modifing once you started, so I increased the whole wheat amount (I like breads with whole wheat) and reduced the water amount in the dough to compensate the higher water amount in the soaker.<\/p>\n

The sugar in the maple syrup feed the yeast in sourdough and poolish very much and so the bread rise very much in the fridge, it nearly overproofed! In the fridge! The next time I would prepare the dough with cold water to slow down fermentation or proof the bread at roomtemperatur and keep an eye on it during proofing to prevent overproofing.<\/p>\n

But nevertheless is the bread very delicious with an discreet sweetness which harmonize as well with cheese as with marmelade.<\/p>\n

<\/p>\n

Maple syrup and oats bread<\/span><\/h1>\n

Poolish<\/strong><\/a><\/p>\n