* Exported from MasterCook *
Bread, Rye Oatmeal Raisin
Recipe By :Swathi (Ambujom Saraswathy)
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For poolish:
3/4 cup rye flour -- (3.00 oz)
1/4 cup unbleached bread flour -- (1.30 oz)
1 teaspoon instant yeast -- (0.05 oz)
1/8 cup water -- (8 oz)
For Dough:
1 1/4 cups rye flour -- (6.5 oz)
1 1/4 cups unbleached bread flour -- (3.00 oz)
1/2 cup unbleached whole wheat flour -- (2.55 oz)
1/2 cup oatmeal -- (1.55 oz), I used quick oats
1/2 cup raisins -- (2.5 oz), I used golden raisins,
ok to double
3/4 cup water
1 tablespoon honey
1 tablespoon canola oil
1 1/2 teaspoons salt
3/4 teaspoon fennel seed
1 1/4 teaspoons caraway seed
1 teaspoon cornmeal -- (sprinkling, optional)
egg wash:
1 egg -- plus
2 tablespoons water -- optional
Preparation time: Over night for poolish + 4 hr and 15 min
Yield: 1 loaf
Night before baking in a bowl stir in Rye flour, bread flour, yeast
and water and mix everything with a wooden spoon and cover with
plastic wrap and set aside at room temperature (around 70-76F).
One hour before baking soak raisin in 1/2C warm water and set aside.
This soaking will prevent burning of raisin while baking. After 40
min of soaking, drain the raisin in kitchen towel to remove extra
moisture. Don't throw the water away, set aside for mixing dough if needed.
In a small bowl soak oats in 1/4C water for 15 min and set aside.
In a bowl of stand mixer fitted with paddle attachment, stir in the
flour and yeast and mix well. Then add honey, salt, oil, oatmeal,
caraway seeds and fennel seeds (set aside 1/4t each for sprinkling on
the top) and poolish and mix well for 3 min. Then add soaked raisin
and mix very well to incorporate into the dough. Then change to dough
hook and knead the dough for about 8 min or until the dough starts to
leave from the sides and form a ball. In between add 2T of raisin
soaked water to form sticky dough. Then transfer the dough to well
floured area and knead for another 5 min or until it becomes shiny,
supple, non sticky dough. The dough should pass the window pane test
and register 77-81F. If you are kneading by hand it takes about 15
min of kneading.
Transfer the dough to a well oiled bowl and coat with oil. Cover with
plastic wrap and set aside for first rising or until double in size.
It took about 1 hour and 45 min.
Transfer the dough the well floured surface and gently degas and
shape the dough into loaf. Place in well oiled loaf pan. Mist the top
with oil and sprinkle caraway seeds and fennel seeds. (Skip this step
if you are using egg wash). If using egg wash then brush with egg
wash and sprinkle with caraway seeds and fennel seeds and cover with
oiled plastic wrap and set aside for second rising. It took about 45 min.
By the end of the second proofing preheat the oven to 400F. Keep an
empty broiler pan in the lower rack of oven. Add boiling hot water
into the broiler pan when you are ready to bake the bread. (This will
create steam, necessary to make the thick crust).
Bake for about 35-40 min or until the center becomes golden brown,
and makes a hollow sound when thumped on the bottom. If using instant
thermometer, when it is done bread should register 185-190F. Rotate
the loaf pan 180 degrees in between around 20 min of baking.
When the loaf is finished baking, remove it immediately from the pan
and cool on rack for at least 1 hr, preferably 2 hr, before slicing
and serving.
Source:
"http://zestysouthindiankitchen.com/2010/11/rye-oat-meal-raisin-bread.html";
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 195 Calories; 3g Fat (11.5%
calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 275mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.