I made some changes to the recipe:
- I used just 1 tsp salt, because I always just use 1 tsp for breads with about 500 g of flour. This bread even used less flour, so the 1,5 tsp salt that was in the recipe is just way too salty for us.
- I also used less yeast (about 1 1/2 tsp instead of 2 1/4 tsp). Less yeast means a slower rise, and that not only gives more taste, but also more control over the dough, as I'm not the kind of person who watches their dough like a hawk every ten minutes. I just take a look when I remember I was baking in the first place, so it's nice the dough takes it easy as well.
- I used bread flour instead of AP, cause of the weakness of our AP-flour here in the Netherlands. (Our AP-flour is better for use in cakes, cookies ecc.)
- When all the ingredients were kneading, I saw it was too wet. So I had to add about 60-80 g more flour to get a dough that could be shaped.
|Honey Oatmeal Bread|