Sandwich oatmeal bread.


(In Portuguese)

From tuesday to wednesday last week, I tryed to bake a no-knead bread,
but unfortunately I ended up burning the poor thing.
I've tryed other breads too, and some did come out good.
But not like this one.
I fell hopelessly in love with this recipe. It came from here, and I've changed some things.
It is a common kneaded bread, perfect for sandwiches, and just a little bit salty.

1 cup lukewarm water (should feel more cold than warm when you touch it)
1/2 dry yeast pack = 5g = 1 generous tablespoon
1 1/2 tablespoon honey

I mixed these ingredients and let them rest for 5 minutes, until it started to foam.
Next, I added the following:

1 1/4 cup whole wheat flour
1 cup all purpose flour
1/2 cup rolled oats
50g  = 1/4 cup = 1/2 stick melted cooled butter

I stirred it all with a wooden spoon and let the dough rest for 30 minutes.
I could tell that the yeast was excited.
After that, I kneaded for 10 minutes over the floured countertop,
adding flour little by little until the dough stoped sticking to my hands and counter.
I let it rest for 40 minutes more in a greased bowl, covered with a tea towel,
and it already doubled in size.
Anyway, we should always wait for the dough to double in size,
what may take more or less time, depending if the weather is cool or warm.

After rising, I opened the dough over the counter again, pressing down to remove the air bubbles, and shaping it as square.
To shape the bread, I folded the top third of the square over the middle third, then I folded the bottom third of the square over the middle one.
I joined the left and right tips, pinching so that they wouldn't come apart.
I rolled the dough back and forth, until it's shape was similar to my pan.
I transfered the dough to the greased pan, squeezing a little so that it would reach the corners.
I let it rise for 40 minutes (in this case, you know it's enough when the dough springs out of the pan's edge).

I baked the bread for 40 minutes in medium heat (180oC), flipping it halfway through.
You'll know it's done when the top is uniformly colored in a light brown tone.

1 comentários:

Kasselin said...

hmm eu adoro pão caseiro!É outra coisa né?
Viu,postei uma receita de espetinho de frango.Uma delícia!

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