I returned from Milan on 3rd Dec. My friend liked my bread. Here is a new attempt: almond oat wholemeal bread and rolls. Where was the idea from? It is mainly due to the expiring ingredients that I wish to clear. Almond and oat turn out to be a good combination. To enhance the flavour malt and coffee liquoir were incorporated. Unbeatable smell. Friends loved it and could not stand the temptation when the smell lingered in the air. Finally, we could eat. The crust a bit chewy. Fragrance from the nuts appealed a lot. Good trial!
200g wholemeal flour
180g bread flour
120g French bread flour
Toasted almond and oat as toppings
Mix the flours, malt and water. 15 minutes for autolyse.
Add the yeast and Kahula. Start mixing with slow speed and run for a few minutes.
Add salt and continue the kneading with medium speed.
Incorporate oat into the dough. Fold the dough and form into a ball.
Split into 5 * 87g. The rest 475g on its own. Shape them and relax for 15-20 minutes.
Reshape them and go for the rising.
Brush egg white on top and sprinkle the toppings of toasted almond and oat
Baking temperature and time for the rolls: 220C for 13-15 minutes.
For the loaf: first 6 minutes at 250C and 20 minutes at 220C.
Cool the bread and rolls. Enjoy them at anytime then.