|Hello Tuesday... welcome...|
|my new bread bible...|
|Leftover morning oatmeal meet your maker|
|grind your own fennel seeds. Lovely!|
All of Martin's no knead recipes are a quick fix before bed time and an early morning prep. Kind of recipe, so I recommend you start this recipe in mid-late evening if you want it for breakfast. I have also made it first thing in the morning and baked it when I came home from work for our evening meal. Be creative and give this a try. I was ever so pleased. Really gobbed smacked at how delicious and long lasting this bread was. It stayed fresh and moist for over 4 days!
1 Form bread 5-8 minutes prep time 9 hours resting/rise time
Fresh yeast 3 grams
100 grams cold water
300 grams cold old fashioned oatmeal
300 grams high protein white flour
6-9 grams salt
1.5 teaspoons freshly ground fennel seeds
Raw oatmeal for baking
12 ice cubes
|fresh yeast, look for it in your dairy section of your local grocery|
|starting to blend together|
|Ready to bake|
Bake your bread. Butter your bread pan and cover the buttered form with the raw oatmeal. Sprinkle a good handful of more raw oatmeal to your counter top and gently remove your dough from the bowl. using your hands or a dough scraper. Gently roll your dough in the oatmeal, and add it to your prepared bread pan. Cover with a tea towel and let rise for 1 hour.In a draft fee place.
|Out of the oven and cooling|
|The ice cubes help "proof "the bread and created a moisture cave for the baking process|
|MMMMMM... so lovely, so good and exciting.|
Let cool and then slice and enjoy. Couldn't be more enjoyable.