Tuesday, 16 April 2013

Rolled Oat and Apple Bread


You know those food blogs where there's that one perfect image and that's it? Where the blogger is obviously satisfied that that one amazing shot conveys everything there is to know about the food.  That that one photograph tells the full story, it says it all, no other pictures are required, nothing is missing... I can't do that.

Rolled Oat and Apple Bread
from Dan Lepard's The Handmade Loaf
Makes 1 loaf

50g organic rolled oats
100g boiling water
200g peeled grated apple (I used Granny Smiths)
50g water at 20 degrees C
100g white leavan/sourdough culture (instructions here)
3/4 teaspoon fresh yeast, crumbled
250g bread flour
3/4 teaspoon fine sea salt
1 egg, beaten, for glaze
Fine oatmeal for sprinkling

Put the rolled oats into a small bowl and pour over the boiling water. Set to one side for 5 minutes.

Add the grated apple to the water, leaven and yeast. Stir the mixture well to dissolve the yeast, then stir the soaked oats into this.

In other bowl combine the flour and salt. Pour the wet ingredients into the dry ingredients and stir until it is evenly combined and it becomes a soft, sticky dough. Cover and leave for 10 minutes

Rub about 1 teaspoon of olive oil onto a work surface and lightly knead the dough on the oiled surface for about 10 seconds. Form it into a ball, put the dough into a clean bowl that has been lightly rubbed with oil, cover and leave for 10 minutes. Knead the dough on the oiled surface for another 10 seconds. Form it into a ball and put it back into the bowl. Cover it and leave for 1 hour in a warm place.

Lightly flour a work surface and shape the dough into a baton. Sprinkle a tea towel with flour and place the dough on it seam-side-up. Wrap the dough up snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in size.

Preheat the oven to 210 degrees C. Flour a baking tray with semolina and roll the loaf onto it, seam-side-down. Brush the loaf with the beaten egg and sprinkle with fine oatmeal. Bake for 30 minutes, then lower the temperature to 190 degrees C and bake for a further 15-20 minutes. Leave to cool on a wire rack.


  1. But what's that stuff on the bread? Cheese? Scrambled eggs? Whatever it is, it looks amazing!

  2. @why-in-the-heck - scrambled eggs... but now you've got me thinking about melted cheese.

  3. IF I had a better camera, IF I knew more about photography, then and only then could I kind of match your photographic capabilities. I LOVE ALL YOUR SHOTS - they tell the story. Especially when you get to enjoy what you have made with a cup of tea or coffee. I can sense the pleasure in the tasting from the picture.

  4. You can post however many pics of bread that good-looking any time you want... mmmmmm

  5. I know exactly what you mean, but I would completely beg to differ with you. YOU have fantastic shots. That bread is off the hook gorgeous..

  6. if you don't think you can tell the story with one shot, what does that say about me and my 25 photos per post? lol!
    i love your posts just the way they are. They show me what you think is lovely and beautiful, which says a lot about you. Don't ever change.

  7. Good gracious that looks gorgeous!

  8. Thanks Patty. I Love that you Love them.

  9. Thanks Little Kitchie. Bread is my muse.

  10. Thanks Michelle. It was a very photogenic loaf - the Miranda Kerr of Loaves.

  11. Thanks so much Pink Patisserie. I'm very new to photography so I take oodles of shots, then I can't make up my mind which ones to use.