Oat baguettes are something that I had been wanting to make for a long time, instead of a traditional loaf shape, making the dough into French-style logs made all the difference. This soft oat bread recipe is slightly sweet and an excellent addition to your breakfast or evening meal. I hope you enjoy!
Dough rising beautifully.
Ingredients:
- 240g (2 cups) bread flour, extra for dusting work surface
- 195g (1½ cups) whole wheat flour
- 1 tablespoon agave nectar (or maple syrup)
- 7g (2¼ teaspoons) instant dry yeast (1 package)
- 355ml (1½ cups) warm water 40ºC to 42 ºC (or 106ºF to 108ºF)
- 2 tablespoons unsalted butter, softened
- 1½ teaspoons instant coffee powder
- 1 teaspoon kosher salt
- 75g (¼ cup) sugar-free syrup (or maple syrup)
- 1 tablespoon raw cacao powder, unsweetened
- 2 tablespoons treacle or (dark molasses)
- 40g (¼ cup) cornmeal, for dusting bottom of loaves
- Irish steel-cut oats, for garnishing
Yield: Makes 3 medium baguettes or 6 mini loaves.
Bake: 180ºC /350ºF / Gas mark #4
Prep: If you are using instant coffee powder, add 1 teaspoon of warm water and stir it until the powder disappears. *If you are using espresso powder instead, then you can just add it in the dough.
Method:
1. In a medium mixing bowl, mix together the yeast, warm water, and agave. Set aside for 5 minutes to bloom, you should see it turn a tad foamy on the top (this means that your yeast is good).
2. In a standing mixer, add the bread flour, whole wheat flour, instant coffee, salt, and cacao powder. Add the yeast mixture, butter, sugar-free syrup, and treacle. Mix on medium-low speed until combined. This dough will be a bit tacky and thick.
3. Using the dough hook, knead on medium speed for 6 to 8 minutes. This dough is quite thick but should not stick to the bowl when kneading the dough. *If the dough gets overly sticky, add a tablespoon of flour at a time, then use a silicone spatula or your fingers to shape the dough.
4. Place the dough in a large lightly oiled bowl and cover with a clean and slightly damp cloth or cover tightly with cling film. Let the dough prove in a warm spot for 2 to 2 ½ hours until doubled in size.
5. Divide the dough into 3 equal baguette size pieces, shaping each one in a log form, approximately 15cm or so long by 7cm wide (or around 6“ to 8″ in length by 3” in width). You may need to dust your hands with some flour to shape the baguette logs.
6. Scatter cornmeal on a working surface, then place the loaves on top of it to lightly coat each bottom. Place the loaves on a greaseproof (or parchment) lined baking tray, allowing 7cm (or 3 inches) of space between each loaf. Using a pastry brush, lightly dip it in water and dab the tops of the loaves.
7. Add a good handful of oats on top of the loaves. Cover the baking tray again with a clean slightly damp cloth. Place in a warm area. Let the bread rise again for 60 minutes, or until the dough has almost doubled in size.
8. Bake in a 180ºC (350ºF) oven for 27 to 35 minutes. The crust will have a nice crumb, a bit soft and slightly pillowy to touch. Bread is fully cooked when the internal temperature is around 88ºC (about 190ºF). Let bread cool for at least 15 minutes before slicing. You can store in foil or cling film once entirely cooled for 2 days, or freeze for up to 3 months. If removing from freezer, let the bread sit on the counter for 1-2 hours before heating up to serve.
This is an original recipe by Madison of FASHION TALES. This recipe is part of a culinary food series. Stay tuned for more culinary recipes and tips.
