Oat Rolls

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This is a variation on the oat bread I have blogged about before. The recipe is excellent for rolls, and I enhanced them by added some honey, the sweetness works very well with the oats.

Ingredients:

  • 100 ml water ( 0.4 cups)
  • 500 ml milk ( 2.1 cups)
  • 2 tbsp honey
  • 1 tsp salt
  • 8.3 g active dry yeast (0.3 oz) or 25 g yeast cake (0.9 oz)
  • 150 g rolled oats (quick cook or traditional) ( 5.3 oz)
  • 150 g whole wheat flour (5.3 oz)
  • 500 g all purpose or bread flour (17.6 oz)
  • oats, milk to decorate

Method:

1. Heat the water and milk until lukewarm, about 30 C/ 90 F.

2. Dissolve the yeast in the liquid in a large bowl.

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3. Add the honey, oats, salt and whole grain flour and mix well.

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4. Add most of the bread flour and form a dough.

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5. Turn the dough out on a work surface and knead it through (5 min), add more flour if necessary.

6. Put the dough in bowl and let it rise to double size, about 1 hour.

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7. Turn the dough out on a work surface and knead well, until elastic.

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8. Let the dough rest for 15-20 min.

9. Divide the dough into quarters, and divide each quarter into 8 pieces.

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10. Form each piece into a ball and form a roll. Put on a parchment covered baking sheets (you will need 2 full sheets for 32 rolls).

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12. Let the rolls rise under a tea towel for about 45 min.

13. Preheat the oven to 395 F/ 200 C

14. Brush the rolls with milk and decorate with oats, pressing them into the rolls.

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15. Bake for about 20-25 minutes and let cool on a wire rack.

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The honey is a great touch and I like these little rolls. They are small in size, but I think that is great  – if you prefer big buns you can make 16 bigger ones.

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4 Grain Bread

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My mom sent me this recipe, she originally clipped it from a Danish magazine. It is called ‘a bread that keeps’, and it really does keep well. I made it two times, and I think I have tweaked the recipe to where I like it.

It is started the day before you bake, making a quick ‘sourdough’ – but it still contain quite a bit of commercial yeast, and does not really have a typical sourdough taste, as you get with a fully developed sourdough. It is then made with buttermilk, which I think make it very moist.

The original recipe calls for 2 types of flour I can’t really get here in the US, sigtemel which is a mix of sifted rye and wheat flour with 30%-50% rye. I mixed bread flour and rye flour with about 60% rye, though the result is a little different, as I use whole grain dark rye flour – sigtemel is a white flour. Secondly, the recipe calls for 4-korns mel which literally means 4-grain flour, and that might be what it is. I don’t recall having seen it in stores, and the only thing I could find online was from Norway, where it indeed was a mix of wheat, rye, oat and barley flour. My mom, however, was convinced that it meant some flour with whole kernels in it – though she said she usually just makes it with sigtemel telling me ‘you know how fussy your dad is with whole kernels’. I’m pretty sure it would be a great bread to add some soaked wheat or rye kernels to, but I stuck to adding some whole grain barley and oat flour.

You can play a bit with the ratio, this is a bit of a dense bread because of all the non-wheat flours, they don’t have much (if any) gluten, so the bread does not become that fluffy.

I baked this on the pizza stone, and that worked really well, but you can bake it on a regular sheet with parchment paper just fine.

Ingredients: (original recipe from unknown Danish magazine)

Day 1:

  • 25 g yeast cake (8.3 g /0.3 oz active dry yeast)
  • 250 ml lukewarm water (1 cup)
  • 150 g bread flour (5.3 oz)
  • 100 g rye flour (3.5 oz)

Day 2:

  • 400 ml buttermilk (1.7 cups)
  • 1 tbsp coarse or kosher salt
  • 150 g oat flour (5.3 oz)
  • 150 g barley flour (5.3 oz)
  • 150 g rye flour (5.3 oz)
  • 325 g bread flour (11.5 g)

Method:

Day 1:

1. Dissolve the yeast in the lukewarm water

2. Add the initial bread and rye flour and mix well.

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3. Cover with film and let stand at room temperature for 12-14 hours.

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Day 2:

1. Mix the buttermilk with your dough.

2. Add salt and the barley, oat and rye flours and mix.

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3. Add most of the bread flour in 2-3 portions.

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4. Turn the dough out on a work surface and knead well, add more bread flour if necessary. The dough is a little sticky, take care it doesn’t get too dry, but is should feel elastic and easy to work with in the end.

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5. Let the dough rise for about an hour.

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6. Form 2 breads (or one big one).

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7. Cover and let rest for 20-30 min. Preheat the oven to 200° C/ 395° F. Have your pizza stone in the oven if using one.

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8. Score the breads with a sharp knife, and brush with milk or egg as desired.

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9. Gently lift the breads onto your stone, or put your sheet in the oven.

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10. Bake for 20-30 minutes. 40-50 if you are only making one.

11. They should sound hollow when tapped when done, and be nicely golden on top. Take out and let cool on a wire rack.

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This bread freezes really well, and also keeps well. Even a week old I don’t feel a need to toast it, it is still moist and fresh.