Blanche Frankenhauser's oat bread

Blanche Frankenhauser's oat bread

Category: Yeast bread

Ingredients
For two breads (loaves) we need:
Wheat flour	700 g
Oat flakes (you can take a mixture of flakes from different cereals)	75 g
Water	500 ml
Salt	4 tsp
Syrup	175 g
Butter	75 g
Fresh yeast (abalde, but that's how much is written !! I, however, only used fresh)	60 g, dry - 2 tbsp. l.
Egg	2 pcs.

Cooking method

• You need to boil 350 ml of water and add oatmeal, molasses, salt and oil there. Stir and cool. In the remaining water (150 ml), heated to a lukewarm state, dissolve the yeast, and then pour it all into the oatmeal mass. Add eggs slightly beaten with a whisk, flour, knead the dough. Cover the bowl with plastic wrap and put it in the refrigerator for at least 2 hours. During this time, the dough should increase by 2.5-3 times.
• Then it needs to be kneaded, divided into two parts, shaped into rolls, put in greased liter molds and, covered with a napkin, left for proofing. It will take 2 hours, because the dough first needs to warm up, and then things will go faster.
• It is baked in a steam oven (I sprinkle the top of the loaves before planting in the oven and splash boiling water into a cast iron pan) at 190 degrees for about 40 minutes.

Note

It is completely called "Oat Bread According to the Old Recipe of Blanche Frankenhauser" from the book "Bread". It was republished in 2010, although it was published earlier. There is a whole bunch of old recipes. I read for several days, my hands began to itch and itch, and I started the "field" tests. Where else can I find so many people who will eat the results of my experiments in such a quantity.

This bread is simple, without any frills, don't let the name scare you.
Oh-oh-very pleasant bread, a little rubbery due to oatmeal and molasses. But I am especially impressed by the mixture of flakes.

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How much more normal, then? Already sucked under the spoon !!! Excellent bread !!!

And I really liked the holes !!!!

Replaced the photo with an acceptable one, more or less. And here's another one. For a very scrupulous study of the crumb:

Tusyung, can you get that central hole separately? I would like to explore ...

Stuffed bread is beautiful, but 60 gr. yeast somehow confuses me, because I do not put more than 10 g.

Tusyung, can you get that central hole separately? I would like to explore ...

Excursions to memorable grottoes and caves for a fee.

Stuffed bread is beautiful, but 60 gr. yeast somehow confuses me, because I do not put more than 10 g.

For me, too, a lot, but decided not to deviate from the original. There is no smell of yeast, everything is absolutely OK. There is a lot of molasses in it and proofing in the refrigerator, can this be caused? In addition, the recipe is very old, maybe then the yeast was much weaker (other cultures were used)?

In general, I have not tried to reduce the yeast yet, maybe everything will be perfectly fine. We must try.

[Scarecrow]

Scarecrow, thanks for the recipe! I will taste it well only in the morning, but I bit the paint, delicious! I will repeat, definitely.



Used a 7 cereal flake mix (including flaxseed). She gave fresh yeast, 20 g (10 did not risk it, and 30 did not raise her hand). I decided that the maximum that could happen was that the proofing would take longer. What is there! In an hour, the dough in the refrigerator has already doubled. Therefore, I think that up to 10-15 g can be easily subtracted.

And here is the branded durochka, in the center:

Eh, under artificial lighting, the crumb structure is not particularly visible, but outwardly the loaf is good!

In appearance and taste, the crumb turned out to be kind of painfully rich. You can see in the photo that there is bread, and I have a natural loaf. Did you give eggs for sure? And if you try without eggs?

Although, I tasted it again. Not that rich, just very soft crumb. Yes, and from the taste of white bread, apparently, has lost the habit of a bit, mostly rye baking.
And daylighting in our kitchen is a difficult case, the kitchen opens onto a glazed balcony, and there the laundry almost always dries.

Of course, I added eggs. Otherwise, I would not write them or stipulate that I did not put them.

Of course, by the amount of molasses (and it is sweet), butter, eggs, it is quite possible to say that the bread is semi-sweet and may well resemble a butter roll.

Of course, I added eggs. Otherwise, I would not write them or stipulate that I did not put them.

Of course, by the amount of molasses (and it is sweet), butter, eggs, it is quite possible to say that the bread is semi-sweet and may well resemble a butter roll.

In the absence of molasses, she gave a tablespoon of honey (artificial).

In the absence of molasses, she gave a tablespoon of honey (artificial).

Honey - so honey, that is, then apply, correctly. Although molasses is more of a syrup.

[175 g]

Syrup-175 g

For lack of molasses she gave a tablespoon of honey (artificial).

Scarecrow, Natul, dispel my doubts pliz ... you need exactly 175 g of molasses. ?

And then I read it at Lozja about a tablespoon of honey and doubted ... we can think 17.5 gr. ?

Yes, exactly 175. But molasses is not identical to honey, so spoon and add water to the desired consistency of a bun.

[Natuska]

Thank you Natuska , I will not replace honey, I have molasses like shoe polish ... Well, the main thing was the quantity to figure out clarify !!!

And the dough should be so liquid, right at all? I took half the norms (I counted and rechecked several times), when I realized that the dough was completely liquid, I began to add flour, I probably added more than 100 grams, it almost looked like a rye bun, but the roof still collapsed during baking and it turned out somehow inedible. Krivoruchka I'm all the same).

[olive]

olive,

No, not a crooked handle. The bread is complex and peculiar due to the huge content of molasses. For an amateur. On the cut it is like raw - from molasses it depends. So put it aside for later.

Understood, I obey, my general!)

Looks cool, let's try it at our leisure. Thank you.

[chel00]

chel00,

It is very hard to perform. Because of the huge amount of molasses. For some reason, it works with one, but not with the other. The very last time I received putty instead of bread. I do not really advise you to take on it. Or be prepared for possible failure.