Paulchens FoodBlog & the Three Tabbycats united

Ausgewählter Beitrag

Oatmeal Twists

Our lovely Babe sister Elle of Feeding my enthusiasms is serving as kitchen of the month this time and she chose a lovely bread that is even on the healthy side...

I love the combination of oatmeal, sourdough, whole wheat (tho in my case it is spelt anyway) and buttermilk.

Oats can help lower cholesterol plus because of its high content of complex carbohydrates and water-soluble fibre that encourages slow digestion and stabilizes blood-glucose levels.

Buttermilk is a good source of Vitamin B12 and Phosphorus, and a very good source of Riboflavin and Calcium.

I baked these lovely little twists two times, first plain and the second time with dried sour cherries, cranberries and pecans. I loved both variations. I liked them best when they cam straight out of the oven and were still a little warm. Smothered with butter they were even heavenly. Topped with some nutella they turned into little sins... *sigh* ...all gone ;o)

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[caption id="" align="aligncenter" width="500"]Oatmeal Twists lovely little twists after final rising, ready to go to the oven.[/caption]

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Oatmeal Twists

Oatmeal Twists
based on Morning Cuddles at Farine

700 g sourdough starter
(or poolish/starter of 350 g all-purpose flour mixed with 350 g water and 2 teaspoons yeast. Sit 3 hrs, stir down, put in fridge overnight, or at least 8 hours- use where recipe calls for sourdough starter.)

320 g all-purpose flour
230 g whole wheat flour
1/2 teaspoon active dry yeast
115 g rolled oats, coarsely ground in a food processor
15 g salt
1 1/4 cup water
1/4 cup buttermilk
1/4 cup unsalted butter, melted and cooled
100 g pecans, chopped
Oatmeal Twists
  • Mix the flours together with the yeast, oats and salt. Stir the water, buttermilk and butter into the starter. Slowly add the dry ingredients to the starter mixture until a soft dough forms. Let sit 10 minutes.
  • Turn out onto a lightly floured board and knead in additional flour if needed until dough is tacky but not sticky. Knead in the pecans.
  • Shape into a ball and put dough ball into oiled rising bowl or container, turning dough to coat with the oil. Cover and let rise in a warm place until doubled in bulk. This might take 2 hours or 6. (Also fine to cover and let sit overnight in the fridge, then let rise until doubled on the counter the next day.)
  • When dough has doubled, turn out onto lightly flour board. Shape into a log and cut into two pieces. Return one piece of the dough to the rising bowl and cover.
  • Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.
  • Repeat with remaining 7 (100 g) pieces. You will have eight twists.
  • Take the remaining large (about 800 g) piece of dough and repeat the shaping into a log, cutting into 8 pieces, cutting those in half and shaping into twists. You will finish with 16 twists set out on parchment or silicon mat covered baking sheets.
  • Cover twists and let rise until doubled in bulk. Preheat oven to 400 degrees F when twists are almost doubled.
  • Uncover, glaze with buttermilk with clean pastry brush. If desired sprinkle with finely chopped pecans, or preferred seeds or with sea salt.
  • Bake in preheated oven for 15 minutes. If browning too rapidly, turn down the oven temperature. Turn the pans back to front and bake another 10 - 15 minutes or until breads are 180 degrees inside. Cool on a rack then serve.
[caption id="" align="aligncenter" width="500"]Oatmeal Twists made the second half in a little loaf filled with cranberries and cinnamon sugar[/caption]

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Provecho Peru - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 16.06.2012, 04.51

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Kommentare zu diesem Beitrag

9. von Bread Baking Babes get twisted - Thyme for Cooking, Blog

[...] Astrid's Twists [...]

vom 28.04.2013, 17.02
8. von sandie

I wish I would have thought of dried cherries! I bet it was nice as a loaf too...

vom 02.07.2012, 16.46
7. von Katie

Absolutley gorgeous. Send some over, please. I'm not sure which sound better. They would be lovely with my salads....

vom 19.06.2012, 18.20
6. von Susan/Wild Yeast

Beautiful, Astrid!

vom 19.06.2012, 00.36
5. von Natashya

Beautiful dough! I love the idea of using Nutella on them - delicious!

vom 17.06.2012, 20.48
4. von Elizabeth

Dried cherries!! How brilliant are you? Now I have another reason to make these twists again. (As if I need another reason - they're really good, aren't they?)

vom 17.06.2012, 13.46
3. von Ckay

Wow, interesting....
Does this mean that the more oats I add, the more Nutella I can spread on them without worrying about my Cholesterol?
LOL

Can't wait to bake / eat them.
Thanks for the many possibilities you've listed.

vom 16.06.2012, 23.32
2. von Elle

Great info on the health benefits of these little twists. Your twists are perfect! Some of mine tended to untwist a bit. Love the cute little loaf with the dried fruits and nuts. It sure was a lot of dough so I did the same with some of mine, but I must admit I liked the little twists better. Lovely photos Astrid!

vom 16.06.2012, 18.17
1. von MyKitchenInHalfCups

... dried sour cherries, cranberries and pecans ... that's a combo I must try!

I didn't tell about the loaf I made with this -shame- but the little twists seemed worlds better, nothing really wrong with the loaf it made it just didn't seem as grand as the twists.

Your first photo of the twists looks so perfect! mine I would twist and as soon as I laid them down they would take on a twist of their own ... I had no control.

vom 16.06.2012, 16.16
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