Apple Crisp Sourdough Loaf#BreadBakers

This Apple Crisp Sourdough is one of our favorite and irresistible bread that I make so often, since we love the warm, comforting flavors of spices like cinnamon, plus oats, brown sugar, and freshly grated apple.
Soft on the inside with a beautifully caramelized crust, this sourdough bread makes a delicious breakfast, afternoon snack, dessert or perfect for some fruit crostini.

Ingredients
100 Grams bubbly, active sourdough starter
60 Grams Homemade Apple Cider - unsweetened
250 Grams Water
410 Grams All purpose Flour
60 Grams Whole Wheat Flour
10 Grams Salt
10 Grams Honey
For The Oat Filling
1 Large Apple - grated
¼ Cup Brown Sugar
½ Cup Rolled Oats
1 Teaspoon Cinnamon

Method
To Make The Homemade Apple Cider
Wash and chop one apple blend it with 250ml water. Then strain the juice. Place this in a saucepan heat it and reduce it to 60ml. Cool then use this to knead the dough.
How to Make Apple Crisp Sourdough
In the morning, feed your starter.

When your starter has doubled, assemble your dough.

Start by mixing your starter, water, apple cider and honey together in a large mixing bowl until your starter has dissolved. Add in your flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
Repeat the stretch and folds 3 more times every 30 to 45 minutes apart.

Cover your bowl with a damp tea towel or place it in a proofing box and let rest on the counter to bulk ferment until it doubles in volume. 

Then refrigerate the dough.
The Next Morning, transfer your fermented dough to clean workspace.

Slightly stretch your dough out into a rectangle shape.

Into a small bowl, mix together the grated apple, brown sugar, oats and cinnamon together.

Evenly sprinkle ¾ of the apple mixture all over the surface of the dough. 

Fold one of the longer sides of the rectangle up and towards the middle, do the same with the other side and meet it towards the center.

Sprinkle the remaining apple mixture over the seam of and roll the dough up.
Using the palms of your hands, push the dough up and pull the dough down on your workspace to create tension. Be careful with the step, creating too much tension will cause the surface of the dough to rip.

Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes.
After resting, stitch the center of the bread dough from the top all the way to the bottom.
Cover and place in the fridge for at least 2 hours or up to 48 hours.
When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 210°C for at least 20 minutes.

Transfer your dough onto a piece of parchment paper or a bread silicon mat. 

Using a bread lame, score the top of the dough into whatever design you like best.

Carefully place the dough into a hot Dutch oven with the parchment paper. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 23 – 25 minutes, depending on how golden you like the crust.

Remove from the oven and place onto a cooling rack. 

Let your bread fully cool before slicing and serving with a side of soft butter or apple butter.

Labels: Sourdough, Breads, Apple, Cinnamon, Oats, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Bread With Fruit.

• Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
• Mini Apricot Cranberry Panettones by A Messy Kitchen
• Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
• Pecan Banana Bread Mini Loaves by Food Lust people Love
• Apple Crisp Sourdough Loaf by Sneha's Recipe
• Fig Bread Recipe by The Wimpy Vegetarian
• Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
• Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded 

Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Lummur - Icelandic Oatmeal Pancakes#EatTheWorld

These thick oatmeal pancakes are the traditional food served for New Year in Iceland. Celebrated on the Third Thursday in April, it marks the end of winter and the beginning of summer which is observed as a national bank holiday. This breakfast is made from leftover oat porridge. Another best way to use leftover porridge.

These pancakes are, soft, delicious and HEAVENLY! My family absolutely enjoyed them. The combo of the oatmeal, cardamom and raisins, give a wonderful and sweet taste to the pancakes. They are best fresh and still warm but they keep quite well, you can take them with you for tiffin too. 

I have enjoyed these pancakes in Iceland for breakfast. We stayed in homestay, so got to enjoy authentic Icelandic food.  

Makes 12 pancakes
Ingredients
300 Grams Cooked Oatmeal - cooled
150 Grams All Purpose Flour
2 Teaspoons Sugar
1⁄4 Teaspoon Salt
2 Teaspoons Baking powder
2 Eggs
1 Teaspoon Cardamom powder
2 Cups Milk
50 Grams Raisins - optional
Method

Stir flour, sugar, salt and baking powder into the cooked oatmeal.
Add eggs and cardamom powder. Stir in the milk and make a smooth batter. Add raisins and mix well.

Heat a nonstick pan and brush it with butter or desi ghee. Pour a ladle full and make round pancakes. I used my small pancake pan and made all the pancakes the same size.

Fry on hot pan like pancakes. Enjoy with a cube of butter. These are soft and taste good without any syrup.

My Notes

I, have used oats bran, you can use any oats you like. The quantity of milk may vary according to the moisture in the cooked oatmeal. So add milk a little at a time, as you are whisking to make a pancake like batter. I used the stick blender to make a smooth and lump free batter. Although raisins are optional but would suggest adding it since it renders a sweet taste to the pancakes. You do not need any syrup to be added, you can have them just as it is, they taste so good.

Labels: Pancakes, Eat the World, Oats, Iceland, Breakfast, International Cuisine

For Eat The World we are sharing recipes of Iceland. 

• Laufabraud by A Day in the Life on the Farm
• Lummur - Icelandic Oatmeal Pancakes by Sneha's Recipe
• Piparkökur (Icelandic Pepper Cookies) by Amy's Cooking Adventures
• Pylsur Ein Með Öllu ('One with Everything' Hot Dog) by Culinary Cam
• Salkjöt og baunir by Pandemonium Noshery  

Gluten Free Oats & Apple Pancakes#BreadBakers

Oats and Apple pancake with, maple syrup
Fluffy gluten free apple pancakes that you can make in your blender!

Makes 6 Pancakes
Ingredients
1 Cup Oats
1 Cup Fresh Yogurt
1 Large Egg
1 Cup Grated Apple
2 Tablespoons Melted Butter
1 Tablespoon Baking powder
1 Tablespoon Honey
1 Teaspoon Vanilla Essence
½ Teaspoon Cinnamon powder
A Pinch of Salt

Method

In blender pulse the oats till powdered then add rest of the ingredients, except for the grated apple in the blender. Blend until it forms a smooth batter, pausing to scrape down the sides as necessary. Remove this batter into a bowl, stir in the grated apple and mix it well.

Heat a skillet/non-stick pan over medium-low heat, lightly brush the surface with butter.
Take a 1/3 measure cup, fill it with batter and pour this into the pan. Since it's quite thick , spread it lightly into a circle. Let the pancake cook for about 2-3 minutes on medium low flame . Be patient, these pancakes take a little longer to cook.

Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or until golden brown on both sides on medium low flame. Repeat with remaining pancakes.

Serve them immediately with maple syrup.

Labels: Gluten free, Oats, Apple, Pancakes, Bread Bakers, Breads, Breakfast

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Our theme for this month is Apple Breads. 

Let's take a look at all the other Bakers who have worn their baking hat for you today!
Sneha’s Recipe: Gluten Free Oats & Apple Pancakes 

A Day in the Life on the Farm: Apple Fritter Bread 

Karen’s Kitchen Stories: Apple Babka 

Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead) 

A Messy Kitchen: Apple Rosemary Braid 

Magical Ingredients: Caramel Apple Naan 

Palatable Pastime: Apple Butter Dinner Rolls 

Zesty South Indian Kitchen: Sourdough Apple loaf

Broccoli & Oats Sandwich Bread - Gluten Free#BreadBakers

This is a delicious and healthy bread. Perfect for sandwiches . This bread taste so good and quick to make. You just required 3 florets of broccoli and oats, quick grind and your will have a beautiful healthy bread baked in minutes. This bread is so often made by me. Do try this quick recipe!

Ingredients
3 Broccoli Florets
3 Eggs
Salt to taste
60 Grams Gluten Free Rolled Oats
½ Teaspoon Baking powder

Method

In large blender jar add the salt, baking powder and oats. Blend this well till the oats are powdered. Then add the broccoli florets, eggs and pulse the blender once or twice only. The batter should be well mixed.
Pour this into a greased and lined loaf pan and level it well. 

Bake it in a preheated oven at 180°C for 20 -25 minutes or till a toothpick inserted comes out clean. 

Once baked lift the paper and place it on a wire rack to cool. 

When cooled slice it into two halves each half into two slices and use this to make an healthy sandwich.

Labels : Flourless, Gluten free, Bread, Bread Bakers, Quick Bread, Healthy, Low Carb, Oats, Broccoli, Egg

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

                                            

• Broccoli & Oats Sandwich Bread - Gluten Free by Sneha’s Recipe
• Cheddar Spinach Quick Bread by Food Lust People Love
• Cranberry Orange Beet Bread by Palatable Pastime
• Honeyed Spelt and Oat Levain by A Messy Kitchen
• Pomegranate and Blueberry Jam Milk Buns by Karen’s Kitchen Stories
• Pumpkin Nasturtium Pull Apart Bread by Cook with Renu
• Sweet Potato and Cranberry Quick Bread by A Day in the Life on the Farm
• Winter Squash Sourdough Boules by Culinary Adventures with Camilla

White Chocolate Chunk Oats Cookies#BakingBloggers

These are bakery style White Chocolate Chunk Cookies with golden brown edges with gooey centers.

They are so delicious perfect cookies to go with your tea or coffee. I have made big ones weight is 45 grams each. But they are so crisp and bake in just 12 to 14 minutes.

Makes 14 Big Cookies 
Ingredients
75 Grams Softened Butter
38 Grams Vegetable Shortening
140 Grams Caster Sugar
1 Egg
1 Teaspoon Vanilla essence
175 Grams All Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Baking powder
46 Grams Oats - make it into a powder
100 Grams White chocolate chips

Method  

Beat butter and sugar until creamy and fluffy, then add in the egg and vanilla essence, sieve the dry ingredients, with a spatula mix it till no dry spot of flour is seen. Cling wrap the bowl and chill it in the refrigerator for at least 2 hours. After 2 hours I weighed each cookie 45 grams. Make round balls and placed them in a lined baking tray and again refrigerate the tray till the oven is pre heated.

In the meantime pre-heated oven to 170°C . Place one tray at a time in the oven and bake 12-15 minutes, half through the baking time, change the sides of the tray. Check if the cookies are done after 12 minutes. Mine were done at 13 minutes. Take the tray out of the oven and place the other tray. Lift each cookies with a spatula and place them on a wire rack, till they cooled completely. 

When completely cooled, store them airtight container. Enjoy with your tea or coffee. 

My Notes
You can make these all butter, but, I have used vegetable shortening a little so that these retain they shape and do not spread while baking. These retained their shape as your can see. They have perfect top. 

These are so crispy and chewy, you will love them.
Chilling the dough is a must or else you want be able to roll them or shape them.

Labels: Oats, White Chocolate, Cookies, Biscuits & Cookies, Baking Bloggers, Butter, Vegetable shortening, Egg, International Cuisine 

Baking Bloggers

Baking with Oats or Oat Flour 

• • • Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
    • Buttermilk Oat Flour Pancakes by The Redhead Baker
    • Cherry Rhubarb Crisp by Palatable Pastime
    • Chewy Oatmeal Cookies by Making Miracles
    • Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
    • Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
    • Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
    • White Chocolate Chunk Oats Cookies by Sneha’s Recipe