Oat, Raisin & Walnut Bread Tarifi

Malzemeler

• . Biga: 1/2 Teaspoon Active Dry Yeast, 1 Cup Lukewarm water, 2 Cups Unbleached, All-purpose Flour

Hazırlanışı

1. For the biga, Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours and refrigerate overnight. The next day, in a large bowl, mix together the flours, oats, yeast, and salt. Add the biga, olive oil, raisins, and walnuts, and 2 cups of water and stir with a wooden spoon (or mix with your hands) until everything is mixed. Add as much additional water as is needed to create a dough that comes together. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into two round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Place loaves on two baking sheets dusted with cornmeal and cover with clean kitchen towels. Let bread rise another 30 minutes or until almost doubled. Slash across the tops of the loaves with a serrated knife or razor just prior to baking. Brush your loaves with water and sprinkle with the reserved rolled oats. Preheat the oven to 400 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 20 minutes, turn the baking sheet around, and bake until the internal temperature of the bread is 195 degrees F. At this point your bread should be golden brown and should sound hollow when you tap the bottom. Allow the bread to cool to room temperature before slicing.

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