Roti Serealia Madu (Honey Mix Oats Bread)

Not too much mix oats on top

Lots of mix oats on top

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 450 gr Terigu protein tinggi+ekstra, 445 ml Air mendidih
• 125 gr Serealia/Oats campur+ekstra, 7 gr Ragi instant
• 3 sm Madu, 2 st Garam, 1 st Cuka, 3 sm Mentega+ekstra
• 3 Telur (+1 utk mengulas jika membuat dng pan/penggorengan datar)

Cara membuat

• Masukkan serealia/oats campur, mentega, madu & garam di mangkuk. Tuangi air mendidih & cuka. Diamkan ± 15 mnt, biarkan serealia masak & air mendingin sampai ± 42° C. Beri telur lalu kocok dng mixer (atau pakai whisk) sampai serealia halus, tercampur rata & suhu berkurang. Aduk masuk ragi. Tambahkan terigu, aduk hingga rata. Keruk semua sisi mangkuk, termasuk dasarnya utk memastikan semua tercampur. Adonan akan sangat lengket. Dng spatula/scraper, aduk2 lipat adonan selama 5-6 mnt. Bulatkan adonan lalu tutupi dng plastik pembungkus. Biarkan hingga mengembang selama 1½-2 jam, sampai adonan berukuran 2x nya dari asal.
• Buka plastik, aduk cepat adonan utk melepaskan gas yg terbentuk lalu bulatkan adonan.
• Utk memanggangnya di Dutch oven: Taburi adonan dng 30-35 gr serealia. Aduk adonan berputar hingga serealia menempel di seluruh permukaan adonan. Taburi dng terigu krn adonan ini lengket. Aduk berputar utk melapis rata dng terigu. Letakkan adonan di mangkuk besar/pan bulat/wajan yg sdh diminyaki, pastikan wadah tsb berdiameter lbh kecil dari ukuran Dutch oven. Tutupi dng serbet & diamkan hingga mengembang 30-45 mnt. Sementara itu, letakkan Dutch oven yg sdh diminyaki di rak oven yg dipasang di sepertiga bagian bawah lalu panaskan oven 230° C. Keluarkan Dutch oven dari oven & buka tutupnya (hati2 krn panas sekali). Balikkan wajan/pan bulat di atas Dutch oven utk memindahkan adonan ke dlmnya. Goyang2kan dutch oven agar adonan berada di tengah. Pasang tutupnya, panggang selama 30-32 mnt. Buka tutupnya lalu panggang lagi 5-7 mnt agar bagian atas roti mengeras kecoklatan (crisp).
• Utk memanggangnya di pan roti/pan bulat 25 cm/penggorengan besi datar 25 cm: Taruh adonan di pan/penggorengan yg sdh diminyaki. Bila menggunakan pan roti, pipihkan adonan sedikit, lalu tepuk2 adonan perlahan sampai rapi menutup sisi tepi pan. Tutupi dng serbet, longgar saja, biarkan sampai mengembang 30-45 mnt. Panaskan oven 200° C, taruh rak oven di bagian tengah. Taruh pan dari metal berisi air di rak oven paling bawah. Ulasi bagian atas adonan seluruhnya dng telur, jangan mengenai tepian pan krn roti dpt menempel setelah dipangang. Taburi permukaan adonan dng serealia. Letakkan pan/penggorengan di rak tengah oven & panggang 35-40 menit.
• Keluarkan roti dari oven & pan, letakkan di rak kawat. Ulasi bagian atas roti dng mentega leleh. Biarkan hingga mendingin seblm dipotong. Potong & sajikan. Anda dapat juga menyajikan roti ini bersama sup, misalnya (klik pada link berikut utk melihat resepnya): Sup Krim Asparagus, Soup Krim Jamur, Soup Krim Jagung, Soup Ercis, Soup Krim Kentang

Ingredients

• 450 gr Bread flour+extra, 2 tsp Salt, 7 gr Instant yeast
• 125 gr Cereal/Oats mix+extra, 445 ml boiling Water
• 3 Eggs (+1 for brushing if you’re making it in a pan/skillet)
• 3 tbsp Honey, 3 tbsp Butter+extra, 1 tsp Vinegar

Directions

• Place the oats, butter, honey & salt in a bowl. Add in boiling water & vinegar. Let it rest for ~ 15 minutes, allow the oats to cook & the water to cool down to ~ 42° C. Put in the eggs; mix it with a paddle (or just use a whisk) until the oats smooth, well blended & the temperature reduce. Stir in the yeast. Add in the flour & stir it well to combine. Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all dry flour in. It will be very sticky. Using a spatula/scraper, stir & fold the dough for 5-6 minuter. Bring it into a ball; cover it with plastic wrap & let it proof for 1½-2 hours, to allow it to double in size.
• Remove the cover; stir the dough quickly to released the gas & then form a ball.
• To bake it with a cast iron Dutch oven: Sprinkle the dough with 30-35 gr of oats. Stir & roll dough in the oats so it will stick all over the dough surface. Flour the dough generously because it’s sticky. Stir to coat evenly. Grease/spray a bowl/round pan/skillet with a non stick spray, make sure it has a smaller diameter than your Dutch oven. Roll the dough out into the bowl/skillet & then cover it with a towel; let it proof for 30-45 min. Meanwhile, put a greased Dutch oven in the oven rack to the lower third of the oven & preheat the oven to 230° C. Remove Dutch oven from the oven & take the lid off (be careful, it’ll be really hot). Flip the bowl/skillet over the Dutch oven to move the dough into it. Shake it a bit to centre the dough. Put the lid on; bake for 30-32 minutes & then 5-7 minutes with the lid off to finish the crust.
• To bake it with bread pan/10” round baking pan/10” skillet: Grease/spray the pan or skillet with a non stick spray. Roll the dough out into the pan/skillet. If you`re using a bread pan, flatten the dough a bit, gently pat & stretching it to the pan edges. Cover it loosely with a towel; let it proof for 30-45 minutes. Preheat the oven to 200° C, put the oven rack in the middle of the oven shelf. Put a shallow metal pan filled with water on the oven bottom rack. Brush the top of the dough all over with egg wash, avoid the rim of pan or the finished loaf will stick. Sprinkle with the oats all over the top. Place the pan/skillet on the oven rack in the middle shelf & bake it for 35-40 min.
• Remove the bread from the oven & pan. Put it in a wire rack. Brush the top with melted butter. Let it cool down before you slice. Slice & serve it. You could also serve the bread with soup, i.e.(click on the link for the recipe): Creamy Asparagus Soup, Creamy Mushroom Soup, Creamy Corn Soup, Green Pea Soup, Creamy Potato Soup