Apple and Rolled Oats Loaf

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Apple and Oatmeal - a marriage made in Heaven. This bake is adapted from one of Dan Leppard's. 

INGREDIENTS

50 gms of rolled, porridge oats 

200 gms of peeled and grated eating apple (you can use a cooking apple if you want a slightly more tangy taste) 

100 gms active sourdough starter (at peak and fed 1:1:1)

¾ teaspoon of dried yeast

250 gms strong white bread flour

4 gms fine sea salt

100 gms boiling water

50 gms tepid water

1 egg mixed with 1 tablespoon water as an egg wash

METHOD

1. Add 100 gms boiling water to 50 gms rolled oats in a small bowl, cover and leave for 10 minutes. 

2. Grate the apple and add to the 50 gms of tepid water, sourdough starter and dried yeast. 

3. Mix 1 and 2 (above) together. 

4. Mix the flour and the salt in a separate bowl. Add everything together and bring to a clumpy mix. 

5. Cover and leave for 10 minutes. 

6. Knead gently on an oiled board for a few seconds. Return to the bowl, recover and leave for a further ten minutes. 

You may need to ad a little more flour if your apple is particularly juicy - just to bring the dough together. Don't add too much, work the dough, it'll come together eventually. 

7. Remove from the bowl and knead to a soft dough.

8. Return to a lightly oiled bowl, cover and leave in a warm place for about an hour or until it has doubled in volume. 

9. Gently tip onto a lightly floured board and shape it into a batard. 

10. Prepare a bowl or banneton with flour and a linen cloth, also well-floured. 

11. Transfer the loaf to the banneton lined with the linen cloth, cover with the cloth and return to the warm place for a further hour to an hour and a half until the loaf has doubled in volume. 

12. Prepare the oven to a temperature of 210⁰C and flour a baking sheet or tray with rice or semolina flour. 

13. Invert the loaf onto the sheet, 'paint' the surface with the egg wash and then dust the surface with a few more rolled oats. 

14. Bake for 25 minutes and then lower the heat to 190⁰C and continue to bake for 10 - 15 minutes or until the loaf is golden brown and hollow when tapped on the underneath. 

Cool on a rack.