Surprise loaf
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Preparation : 20 min
Cooking : 40 min
Total time : 3 h 30 Rest : 2 h 30
6 personnes
21 g of fresh baker's yeast
1 tsp of salt
4 tbsp of rolled oats
500 g of multigrain floor
Associated products
RECIPE STEPS
1
Add 350 ml of water and the fresh baker's yeast into the metal bowl then run the programme.
- 21 g of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the remaining ingredients, except the oats, then run the programme.
- 1 tsp of salt
- 500 g of multigrain floor
Bread/Brioche
02:00 / 5 /
3
The programme will stop after a minute or you can press Auto to finish the programme.
4
Knock back the dough on a floured work surface. Transfer the dough to a Charlotte tin that is about 16cm in diameter and lined with baking paper. Sprinkle with oatmeal. Cover with a damp cloth and leave to rest for 1 hour at room temperature and away from draughts.
5
Transfer the dough to a Charlotte tin that is about 16cm in diameter and lined with baking paper. Sprinkle with oatmeal.
- 4 tbsp of rolled oats
6
Cover with a damp cloth and leave to rest for 1 hour at room temperature and away from draughts.
7
Preheat your oven to 200°C.
Bake for about 40 minutes then leave the bread to cool completely.
8
Cut the top off with a long sharp knife and then cut it into 6 equal slices.
Spread every second slice with your choice of filings. Some suggestions are: taramasalata, goat's cheese with figs and nuts, hummus, tuna or salmon rillettes, etc.
9
Place the slices of bread on top of each other.
Cut the surprise loaf into 6 equal parts then replace the top.
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