Honey Oatmeal Peasant Boule – A Filling and Delightful Bake
‘I don’t need the bread, but it’s nice to do something creative‘. ~ John Goodman. My daily normal Indian meal has no place for yeast bread, I like my chapattis and rice with curries and other accompaniments. But then ‘creative & therapeutic‘ is what baking is to me and I love my breads and cakes for the same reason.
After years of baking I still feel ‘yeast challenged’ every time that I bake something and feel jittery to see the outcome. This month when Abby Dodge asked us to bake a Peasant Boule for #baketogether I instantly grabbed the challenge in order learn more from my fellow food bloggers and bake my own Peasant Boule as well.
I used the regular granulated yeast and mixed the dough with my hands and baked two loaves, one by following the recipe of Abby and the other with some variations to make it a healthy loaf.
I added Oatmeal, Honey, almonds and cranberries to my bake. Both the loaves look fabulous, if APF loaf is light & soft, Oatmeal bread is slightly dense but extremely filling and nutritious to snack upon. Honey gives a wonderful earthy flavor while almonds and cranberries add texture to this Honey Oatmeal Peasant Boule.
Honey Oatmeal Peasant Boule
- 1 cup wholewheat flour
- 1 cup all purpose flour
- ½ cup quick cooking oatmeal
- 2 tbsp. Honey
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 2 tsp. granulated yeast
- 1 ½ cup warm water
- 2 tbsp. dried Cranberries
- 1 tbsp. Almonds
- 1 tsp. sugar
Method; As I used granulated yeast and baked the loaf without stand mixer, the baking process is slightly different from the original.
In a large bowl add the flours, oatmeal, baking powder, salt, honey and mix all the ingredients well with a fork.
Make a well in the centre and pour warm water in it. Add sugar and yeast granules into it. Let it foam for a minute and mix all the ingredients to make sticky dough. Use dry flour or oil to handle the dough if you find it too sticky.
Roll it into a large ball and place it in a greased bowl, cover it tghly with a lid or cellophane sheet. Let it rise for about 45 minutes.
Grease a small round cake tin with butter or oil.
Take out the risen dough and flatten it on a floured surface. Place it in the round greased cake tin and brush it with melted butter. Let it rise again for about 30 minutes.
Preheat the oven at 190°C for 10 minutes.
Place the baking tray in the oven and bake at 190°C for about 40 minutes till the top is brown and the bread sounds hollow when tapped from bottom.
Cool it completely and serve it with a hot cup of tea or a creamy tomato and carrot soup. Thanks Abby for introducing me to the intricacies of bread making, am loving my Peasant Boule and will be making it more often.
- Check the recipe of All purpose Peasant Boule on Abby’s blog.
- Oatmeal bread with nuts and cranberries is extremely filling and scrumptious loaf.
- Replace cranberries with raisins or any other nuts of your choice.