Wednesday, January 8, 2014

Guest Post: Cavena French Bread

This is a guest post from our aunt Olive in Canada:

Adding cooked Cavena oats (also called Cavenua Nuda or naked oats, it is a hull-less oat grain.  It was developed in Manitoba Canada) to a traditional French bread recipe results in a delicious loaf of bread that you just can't stop eating.  2 ½ cups water & 1 cup Cavena Oats, brought to the boil, then reduce heat to medium for about 35 minutes provides 2 cups cooked oats.

Due to lack of counter space in my kitchen I mix in a bread machine but cook it in the oven. Those 2 loaves were made using the quantities on the right hand side of the recipe ingredients. I also substituted 1/3 of the all purpose flour for whole wheat flour but that is my choice.  The 3 teaspoons of dried yeast equal about 14 grams. I buy a jar of bread machine yeast not envelopes so I had to convert.  It surprises me that the recipe does not use any sugar & even though it has no fat it stays moist......maybe that's because it gets eaten so fast.   Our measuring cups equal 8 fluid ozs & our teaspoons equal about 5ml.
2 cups             warm water                                      1 ½ cups
2                     packages of quick rising yeast        3  tsp
1 1/2 tsp         salt                                                  1 1/8 tsp
5 cups            all-purpose flour                             3 ¾ cups
1 cup              cooked  Cavena oats                       ¾ cup
1 egg white

Cook the Cavena oats according to directions, but allow to cool in an additional 1/4 cup of water.

In a large bowl add yeast to warm water and allow to get frothy, about 2 minutes. Add flour and oats, (drain off any water that didn't absorb into the oats while cooling) knead until firm and elastic in appearance, about 3 minutes in a mixer, or 8-10 minutes by hand. Allow to rise in a greased and covered bowl for one hour or until doubled. OR: Mix in bread machine.

Punch dough down and divide in half. Turn out onto a lightly floured surface and roll or stretch into a large rectangle. Roll up and pinch to seal. Place on a baking sheet covered with parchment paper sealed side down, and lightly score the top of the loaf. Brush with egg white and place into a 375F oven for 20 minutes, brush again with egg white and cook for an additional 15-20 minutes.

Note: In New Zealand naked oats can be found from on-line and specialty stores such as Millmore Downs  and Huckleberry Farms.

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