Apricot & Oat Bread
When a person eats a lot of rice, he or she is usually called a fan tong. It means Rice Bucket. I’m probably a Bread Bucket then.
Apricot and Oat Bread
By Richard Bertinet
Makes 2 small or 1 large loaves
300g bread wholemeal flour
200g bread white flour
10g instant yeast
200g dried apricots, roughly chopped
Mix the flours together, and add the yeast in.
Add the salt in and mix through. Then add the water, and mix. The dough will be slightly wet but knead it well.
When the dough feels less sticky, and firmer, add the dried apricots to the dough and continue to work the dough until the apricots are distributed evenly. Form dough into a ball by folding in the edges to the middle. Place the smooth side on top in a lightly floured bowl and cover with a lint-free dishtowel and let it rest in a warm place for 1 hour or until the dough has nearly doubled in size.
After the rest, turn it out and divide it into two. Shape into balls again, cover with a lint-free dishtowel and let it rest for 10 minutes.
After the 10 minute rest, it is time to shape the balls into loaves. Turn the ball upside down, so the smooth side is down on the work surface. Flatten it out into a slight oval. Along one long side – fold the edges into the middle. Then do the same with the other long side. Fold it in half lengthways, and turn it over so the ‘seam’ you’ve just made is on the bottom.
Brush the top and sides of the loaves with water, roll the loaves in the oats until they generously coat the loaves.
Place the loaves on a cookie sheet with a lightly floured lint-free dishtowel, pleated in between the loaves so they don’t touch as they rise. With a razor blade or sharp knife, make a few diagonal cuts along the stop of each loaf with a depth of at least 5mm, then let them rise for 1 hour and until the loaves have nearly doubled in volume.
Preheat the oven with the baking stone inside to 250C.
After an hour, open the preheated oven and mist the inside with a water spray, then quickly slide the loaves onto the baking stone and close the door. Turn off the heat to 220C and bake for 15 minutes for the small loaves or about 25 minutes for the large ones. Once baked, the loaves should sound hollow when tapped on the bottom with your finger – if not, bake them for another 5-10 minutes, depending on your oven. Cool on a wire rack.
Tip: Do not add salt directly onto yeast as direct interaction between the both will kill the function of yeast.