DerHusker
Babbling Farker
I wanted to try out my new superstone covered bread baker so I combined two of Steve’s (from Youtube’s artisanbreadwithsteve) recipes and it turned out great.
I combined Steve’s cinnamon raisin & honey oatmeal bread recipes.
3 cups flour. (I used 1 cup of whole wheat with 2 cups of white all purpose flour)
1.5 tsp. salt
1 tsp. instant yeast
2 tbsp. ground cinnamon
2 tbsp. brown sugar
1 cup moist raisins
1 cup oats. (I used 2/3 flat cut and 1/3 steel cut)
3 tbsp. honey
15 oz. water (I add 1/2 oz because of the oats)
Here are the links to Steve’s videos for those who haven’t seen them.
[ame="http://www.youtube.com/watch?v=gntI7RLbHeA"]No-Knead Artisan Cinnamon Raisin Bread - YouTube[/ame]
[ame="http://www.youtube.com/watch?v=ZojrN27Zq9I"]Honey Oatmeal Bread (No Kneading... No Mixer... No Yeast Proofing) - YouTube[/ame]
Here’s the dough after proofing over night
Here is the flattened dough on my floured poly board
I turned it onto itself, added some oats to the board and formed into basic loaf shape
Into parchment paper sling for a second 90 minute proofing
Didn’t have a long loaf pan so I had to improvise
After proofing
Into preheated (450 degree) superstone covered bread baker
And into 450 degree preheated oven
After 30 minute covered and 3 minutes uncovered it rolled right out of the baker
And the money shots
I was a little apprehensive combining two recipes but this turned out fantastic. Both my wife and I loved it.
I combined Steve’s cinnamon raisin & honey oatmeal bread recipes.
3 cups flour. (I used 1 cup of whole wheat with 2 cups of white all purpose flour)
1.5 tsp. salt
1 tsp. instant yeast
2 tbsp. ground cinnamon
2 tbsp. brown sugar
1 cup moist raisins
1 cup oats. (I used 2/3 flat cut and 1/3 steel cut)
3 tbsp. honey
15 oz. water (I add 1/2 oz because of the oats)
Here are the links to Steve’s videos for those who haven’t seen them.
[ame="http://www.youtube.com/watch?v=gntI7RLbHeA"]No-Knead Artisan Cinnamon Raisin Bread - YouTube[/ame]
[ame="http://www.youtube.com/watch?v=ZojrN27Zq9I"]Honey Oatmeal Bread (No Kneading... No Mixer... No Yeast Proofing) - YouTube[/ame]
Here’s the dough after proofing over night
Here is the flattened dough on my floured poly board
I turned it onto itself, added some oats to the board and formed into basic loaf shape
Into parchment paper sling for a second 90 minute proofing
Didn’t have a long loaf pan so I had to improvise
After proofing
Into preheated (450 degree) superstone covered bread baker
And into 450 degree preheated oven
After 30 minute covered and 3 minutes uncovered it rolled right out of the baker
And the money shots
I was a little apprehensive combining two recipes but this turned out fantastic. Both my wife and I loved it.
