The best mysteries have twists and double crosses … bread can too.
In my world there are two kinds of bread bakers: there are those of us who sweat blood over the details, follow the recipe to the fourth even fifth decimal point, take the temperature of the dough, obsess over the exact ingredients. And then there are … well, the rest of us. We can’t read and when we do, we often decide to not read a detail with “I think I didn’t see that.” Technically speaking then their’s a continum between both those extremes. If I were to peg myself, I say I’m a “slider”. There have/are times when I actually follow the recipe. Then there are other times when I follow a recipe … except I play with ingredients. Other times I start the recipe and everything under the sun seems to conspire to go change things around.
First Mystery: Who’s Kitchen of the Month?
Kitchen of the Month is Elle from Feeding My Enthusiasms.
Now, this kitchen table is a very wild place where there are Babes without rules there’s bound to be wildness. There was some twisting, I’m not sure there may have been some hoola hoops involved but I’m sure there was and is and always will be wonderful bread where ever the Babes gather. Elle has us twisting a very happy twist!
Second Mystery: Where’d she find the recipe?
Farine (that’s the name of her blog too)
Farine called these Morning Cuddles. They do have lots of lovely oatmeal in them so I can see why you can enjoy them for breakfast! I enjoyed them for breakfast lunch and dinner. Thank you Farine!
I baked this one twice. First baking … was gone in two days, I shared only 6 with a neighbor – this recipe makes a lot. Second baking … thanks to a freezer, I’m sharing them with my sister and Dad visiting. The second time I baked these I used the refrigerator to retard the dough overnight and baked them in the morning and enjoyed them with a great salad for lunch.
One of my favorite things about these was the walnut dust used for topping. Don’t think that you have to use any one nut. I think just about any nut you enjoy will be wonderful with these, I’m thinking peanuts, then I’m thinking hazelnuts. Babes used savory to sweet on these. I really enjoyed the walnut and salty dust. Still I realize that the options are endless and I don’t just mean the nut ingredient and I really need to give these a big ingredient twist next time I’m baking.
One ingredient I won’t twist is the oatmeal and the coarse grinding. It gave the dough a wonderful nobby texture on my hands that I enjoyed; some might not enjoy such but I found it fun and different.
Recipe By: Pat: based on Farine’s Morning Cuddles
Yield: 8 to 18. Make smaller sizes for snacks or appetizers. Make them bigger for a sandwich bun.
Farine of the blog Farine made the cutest breads and called them Morning Cuddles. Elle twisted Farine’s recipe and added buttermilk and some butter. I think Farine’s original idea with these for breakfast comes from all the wonderful oatmeal in them and indeed they are a really nice breakfast roll.
700 g sourdough starter
OR Poolish, just not both
350 g all-purpose flour
350 g water
2 teaspoons yeast
320 g all-purpose flour
230 g whole wheat flour, used organic
1/2 teaspoon active dry yeast
115 g rolled oats, coarsely ground in a food processor
15 g salt
1 1/4 cup water – I used potato water, 300 grams
1/4 cup buttermilk, 64 grams
1/4 cup unsalted butter, melted and cooled – 56 grams
100 g pecans – I used walnuts, chopped – 1 cup
1. If mixing and using Poolish – without sourdough starter – Sit 3 hours on counter, stir down, cover and put in fridge overnight.
2. After overnight in the fridge: 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.
3. Knead in the walnuts. Here’s my caution on the nuts: If you leave them too big, they tear the dough when you roll it into the snakes to twist. Just pinch it back together and/or chop your nuts a little finer. 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.) I did it both ways.
4. When dough has doubled, turn out onto lightly floured board. Shape into a log and cut into two pieces. Return one piece of the dough to the rising bowl and cover.
5. 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.
6. 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.
7. Uncover, glaze with buttermilk with clean pastry brush. If desired sprinkle with finely chopped pecans, or preferred seeds or with sea salt. I tried one without glazing with the buttermilk – seemed infinitely better with the buttermilk glaze.
8. 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.
9. Variations: When you knead in the pecans you can knead in dried fruit like dried cranberries or diced prunes, apricots or dates to make a breakfast twist. If you prefer savory you can knead in herbs and/or Parmesan cheese and/or seeds. This bread loves to have you make your own combinations, so other nuts can also be used in place of the pecans or with them. I made my second batch without any nuts, seeds, fruit or herbs and they were yummy, too.
So I’d call myself a “slider”. What kind of a baker are you? Bake this bread with us and become a Bread Baking Buddy and tell us. Bake the bread, take some photos, blog (or not), send your link and photos to Kitchen of the Month – Elle of Feeding My Enthusiasms – and if you can do that by the 29th, Elle will have you in the round up!
YeastSpotting! What is it? Find out here.
June 17, 2012 at 5:27 am
Hmmm, it didn’t really occur to me that I was willfully choosing to not notice a detail when I miss reading something in a recipe. Although… I guess I must be doing just that. But I really didn’t think that I purposely ground the rolled oats til they were quite fine; I really didn’t! In fact, I didn’t even notice that they were to be coarsely ground until I read your account, Tanna.
But I’m with you on not omitting the rolled oats from the twists. They’d probably still be good but they wouldn’t be the same twists at all. (I too really liked the salt on the outside of the twists. Next time, I’ll have to try crushed walnuts and salt – even though it will be difficult to switch from using sunflower seeds.)
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June 17, 2012 at 8:15 am
I guess I fit in between the categories. The first time I try to make the recipe as written, which doesn’t mean I miss certain things that I shouldn’t have put in right away, or should have ecc. But I never weigh salt or yeast, take tempertures of the dough, or go by the minute, I’m too lazy to do that all. This reminds me of my father who -due to lack of kitchenexperience- bake his deepfreeze pizza the exact amount that the box tell him too, even if he is eating it cold or partly frozen. The dough/bread will tell me what to do. I love your twists and I agree those oats are the star in these. (love oats!!)
June 17, 2012 at 3:23 pm
I need a block of time for this one~however, anything with oatmeal gets me going. Next week I want to try this one.Hopefully, my buttermilk will last until I get back from my trip!
June 17, 2012 at 3:36 pm
Buttermilk freezes really well Jann, especially when you will be cooking/baking with it.
June 17, 2012 at 5:03 pm
I’ll make buttermilk at home: 2/3 cups milk and 1/3 cup yoghurt or
1 cup of milk less 1 tablespoon milk + 1 tablespoon apple vinegar or lemon juice
Mix well and let stand for 5-10 minutes: READY!
I use it sooo often and haven’t bought any in months…
June 17, 2012 at 7:43 pm
Yep, I think that would work beautifully for cooking/baking … however I’m not sure I’d want to drink it but I do love drinking fresh buttermilk. My aunt I’m sure is responsible for me drinking it because she loved to drink it, I did too.
June 17, 2012 at 5:12 pm
I weigh salt and yeast to the tenth of a gram. Does that exclude me from sliderhood? I love love your walnut dust, Tanna!
June 17, 2012 at 6:42 pm
I am only too grateful that there is room for all of us along this continuum Susan!
And besides Susan haven’t you been know to play around and change ingredients with some of your baking. I’d say that puts you firmly in the slider hood 😉
June 19, 2012 at 2:01 pm
I’m a slacker…. and when I’m not a slacker I’m a slider, too. Love the rainbows!
June 19, 2012 at 2:47 pm
I love the rainbows too Katie. Years ago my Mom gave me a crystal (spiky star shaped) that now sits on a glass shelf in my kitchen window. I love how I never know where the rainbows will bloom but I always think she’s come to see how things are getting on when they appear.
June 19, 2012 at 4:17 pm
Hmm let’s see… I’ll go with Lien’s answer right away but when I saw Katies.. yep! that’s me too. “When I’m not a slacker I’m a slider” that might as well be my life’s motto!! Walnut dust. Wow. That could be on the menu of a fancy restaurant (either at the end of the universe or not). Love the twists. I have a bunch of teenagers staying over Friday night… I see possibilities.
June 20, 2012 at 9:25 am
Well. For an avowed wheat avoider, you’ve just tempted the heck out of me with these little darlings. I just might have to make them for my company coming this weekend. I’m sure the rainbow has something to do with it…
I would definitely be a slacker/slider.
June 20, 2012 at 9:32 am
If wheat has any redeeming qualities, at least these are whole wheat 😉
And these are certainly made for sliding!
June 27, 2012 at 1:17 pm
These oatmeal twists look wonderful! I would call myself “one of the others”. I always start a recipe with good intentions but then I always seem to make stuff up as I go along. 🙂
July 1, 2012 at 3:13 pm
Does trying to reduce / replace fat make me a “slider”? 🙂
(there must be something wrong with it anyway: I keep reducing fat in the recipes…. but I keep putting on weight! (psst: it must be due to the tons of baking I’ve been making lately 🙂 )
“These oatmeal twists are fantastic! One of the best breakfast bread…and healthy!”
And the rainbow touch on yours has given them the “final touch”!
Thank you for having visited and commented my blog ❤
July 2, 2012 at 11:54 am
Walnut dust? sounds awesome
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