I never thought about this before, but I’m quite a fan of oats. There’s nothing like a big bowl of hot oatmeal on a cold Winter morning. Oats are also a vital ingredient in Anzac Biscuits, Scottish oatcakes, Baker & Spice’s Oatmeal and Raisin Cookies and muesli bars. They also make a nice addition to crumble mixes, pancakes and are surprisingly good with raspberries and cream in another Scottish creation, Crannachan.
For BBD #9, I’ve tried my hand at Beatrice Ojakangas’ recipe for Danish Oat Loaf (Havrebrod). It’s a simple bread with a homemade flavour and a nice nuttiness to it, thanks to the oats within and on top of the loaf. Beatrice recommends a bowl of thick pea soup as the perfect accompaniment to this bread.
Danish Oat Loaf :
(makes 2 loaves)
1 cup uncooked rolled oats
1 cup milk, heated to boiling
2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon salt
1 package active dry yeast
1 1/4 cups water, 40.5’C to 46’C
4 to 5 cups bread flour or unbleached plain flour
Glaze and topping:
1 slightly beaten egg
2 tablespoons milk
In a small bowl, combine the rolled oats with the milk. Stir to mix. Add the butter, brown sugar, and salt. In a large mixing bowl, dissolve the yeast in the warm water and let stand 5 minutes. When oat mixture is just warm to the touch, stir into the yeast mixture. Blend in 1 cup of the flour and mix until blended. add the remaining flour a little at a time, beating to keep mixture smooth. When mixture is stiff, cover bowl with plastic wrap and let rest 15 minutes. Sprinkle board with flour, turn dough out onto floured board, and knead for 10 minutes until dough is smooth and satiny. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. Divide into 2 parts, shape into round loaves, and place in 2 greased 9-inch round pans. Let rise again until doubled.
Preheat oven to 190.5’C. Brush with egg mixed with milk and sprinkle with rolled oats. Bake for 25 to 35 minutes or until loaves sound hollow when tapped.