Cotswold Cider Bread
A delicious bread made with wheat, oats and cider. I like to use Mornflakes superfast oats and local cider. Soaking the oats and seeds makes all the difference to the texture.
Equipment
- Water sprayer
- Cast iron casserole dish Optional
- Baking stone Optional
- Banetton or bowl and tea towel
- Baking parchment
Ingredients
- 500 grams strong white bread flour eg Shipton Mill, Wessex Mill
- 455 millilitres craft cider or beer at room temperature
- 150 grams porridge oats I like to use Mornflakes
- 50 grams your choice of mixed seeds eg sunflower, pumpkin, linseed, chia, sesame*
- 7 grams instant yeast or 10 grams fresh yeast
- 8 grams salt
Instructions
- Place the oats and seeds in a bowl and add 350 ml of cider.
- Leave to soak for about 15 minutes
- Rub the fresh yeast or the dried yeast into the flour to mix through. Add the salt.
- Add the oat and seed mixture to the flour, yeast and salt mixture. Mix.
- Add a further 105 ml of cider. Mix well. If there is any flour left after a good mix, add more cider.
- Knead for about 10 minutes until smooth and stretchy. Dough should be approximately 24? . Alternatively, knead in a stand mixer until the dough comes away from the sides and the temperature measures ?
- Place in a plastic box or bowl covered with cling film and leave one hour.
- Preheat your oven to 220C (430F) . If you have one, place a baking stone or cast iron pan into your oven.
- After an hour, form into a ball, turn over and pull the dough in to form a tight domed shape. Cut into two equal pieces.
- Roll each piece into a tight ball. Turn upside down and fold the bottom into the middle. Roll to make an oblong.
- Prove in a well floured banetton or bowl lined with a well floured tea towel.
- After 45 minutes to 1 hour 15 minutes, the dough will be ready to bake. It should feel slightly soft, with a bounce when you prod the dough.
- Slash the top of each ball of dough with a serrated knife. One long cut will be ideal
- Place a sheet of baking parchment, then a chopping board or similar on top and invert.
- Place into your cast iron pan and replace the lid or on your baking tile.
- Place a tray of water the shelf above the shelf you bake on if you are not using the cast iron pan. If you have a sprayer, spray the oven before you put the bread in
- Bake for 35 minutes. (Take the lid off the cast iron pan after 25 minutes) Take out of the oven and cool on a cooling rack.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
