We Bread Baking Babes do it with a twist – Oatmeal Twists

Oatmeal Twists

  
I’m pretty amazed by myself, this is the second month in a row that I am doing what I should have been doing along, not because there are any rules that I have to but because it makes me feel good. And what have I done? I have baked our monthly Bread Baking Babes bread again. I agree that it’s pretty pathetic to be happy for such a worldly thing but if I wait for the big things I will not only have to wait forever (maybe) but I will be eternally unhappy so this is a conscious choice I have made: to be happy for small things that make my life a more enjoyable one. That this bread also happens to be a bread to be happy about doesn’t make it any worse and the fact that I baked it with Tanna in Texas made it extra special.
It is Elle from Feeding My Enthusiasms who has chosen this excellent bread – a huge hit with the family. And it was fun to bake as well so I advice you to bake it and be a Bread Baking Buddy and you will be a great bread recipe richer! Please go to Elle’s blog to get the details and read about her views on this bread.

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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

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.


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L