Monday, March 30, 2009

Killarney Irish Oatmeal Bread (rolls)

1.5 cups water
2 cups rolled oats
2 TBSP molasses
Cook this in saucepan over med heat 8-10 minutes- stirring occasionally

Transfer cooked oats to regular mixing bowl or bowl of electric mixer and let cool.
Add 1/2 cup room temp milk and
2 tsp active dry yeast
Combine and let sit for 2 minutes.

2 cups bread flour
1/2 cup whole wheat flour
2.5 tsp salt

You will also need an additional 1/4 cup oats and some flour for sprinkling on the baking sheets.
Mix by hand or with dough hook on electric mixer for 8-10 minutes or til dough is silky and resilient.

Transfer to lightly oiled bowl and cover with cling film. Let rise in warm place for 1.5 hrs or til doubled in size.
Punch down and let rise another 30 min.
Here it is after I punched it

At this point you will form them into 2 loaves or a dozen plus rolls and place them on baking sheets that have been sprayed with cooking spray and sprinkled generously with flour either AP or whole wheat or rye whatever you have.

I made mine into 15- 2 oz rolls. You will then need to cover them with lightly oiled plastic and allow them another 30 minutes to rise before baking.

After the last rise you will spritz the tops of the rolls or loaves with water and sprinkle then press the oats into the the bread.

Just as you are putting the bread into the over spritz the walls with water and shut the over door as quickly as possible. This will help make a nice chewy crust on your bread. mmmm

My rolls took about 20 minutes to cook. They will be lightly brown and they will sound hollow when you tap the bottoms.

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