Dark Rye Bread with Oats and Longans

Labels: { , , }


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



The earthy flavour of dark rye, nuttiness of rolled oats, offsetting sweetness of dried longan flesh combine to make a dark brown bread that has rich hearty flavour and a dense chewy texture. Serve, lightly buttered, as a breakfast or as after-school snack.
Dried longans (“dragon eyes”) are high in iron, fiber, and considered to help with insomnia, stomach ache and to improve memory. Many Chinese believe longans can be used as an antidote for poison, and as a blood tonic, to nurture the heart and to add luster and beauty to the skin. You can purchase dried longans in most Asian supermarkets.

Dark Rye Bread with Oats and Longans


adapted from Brot backen - Köstliche Rezepte aus der guten alten Zeit
  • 500 g Dark rye flour (German #1150)
  • 40 g Fresh yeast
  • 1/2 tsp Sugar
  • 500 ml Water, lukewarm
  • 1 tbsp Sea salt
  • 350 g Dried longan flesh
  • 250 g Rolled oats

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

  1. Place dark rye flour in a large mixing bowl and make a well in the center. Crumble the fresh yeast and place them in a bowl together with sugar. Dissolve with 100 ml lukewarm water. Now put the yeast mixture into the flour well. Mix in some flour until it resembles thick porridge. Cover this starter and leave it aside for 30 minutes.
  2. Add in sea salt and the rest of the water. Stir until a pliable dough forms. Turn it out onto a floured work surface. Knead firmly, with floured hands, for 5 minutes. Shape the dough into a ball, covered, and proof at room temperature for about 60 minutes.
  3. Knead the dried longan flesh and rolled oats into the dough. Divide the dough into two portions. Shape them into a baton and boule. Place them on the baking tray lined with parchment paper. Cover and proof for 30 minutes at room temperature.
  4. Place a tray of water at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread for 1 hour at the lower rack. Cool the bread on a rack.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

82 comments:

Tina 28/5/12 07:26

Another tempting recipe from uuuuuuu..Yumm.

[Reply]
anne 28/5/12 08:02

Those fabulous loaves of bread sure looks better than the one being sold here :D Delicious and healthy to boot !

[Reply]
Lenia 28/5/12 09:31

It looks divine!A must try!Have a lovely week,dear!

[Reply]
thecompletecookbook 28/5/12 10:11

My hubby would absolutely love this Angie.
:-) Mandy

[Reply]
Happy Cook / Finla 28/5/12 10:44

Wowo you are a wonderful bread maker and this looks so good.

[Reply]
Rosa's Yummy Yums 28/5/12 10:48

A fabulous bread! Very original and really tasty looking.

Cheers,

Rosa

[Reply]
Priya 28/5/12 10:55

U rock with fabulous breads, simply loving it.

[Reply]
Vicki Bensinger 28/5/12 11:46

I've never Thought of making rye bread but this sounds so good. Plus Longan's are something I've never heard of before but after reading of their benefits I think I need to stock up. Thanks for sharing this yummy recipe.

[Reply]
Choc Chip Uru 28/5/12 11:59

This bread looks very delicious - crusty, rustic and healthy toom :D
Thanks for sharing my friend!

Cheers
Choc Chip Uru

[Reply]
Tina Bk 28/5/12 12:10

What hearty looking rustic bread! I have had plain rye and the addition here of the longans does peak my interest. Firstly because I have never eaten that fruit and secondly because it seems that I am always buying some exotic kind of bread at the specialty store. The hubs tells me I need to make some because it is pretty expensive. Enjoy the day.

[Reply]
My Italian Smörgåsbord 28/5/12 12:10

when I am not playing with sourdough, I love to use fresh yeast. this bread look so perfect for a healthy and yummi breakfast and I was already thinking to try doing something with rye. I may substitute the logans with dried cranberries, do you think it would work?

[Reply]
OohLookBel 28/5/12 13:33

I've never had dried longans, only fresh. But their sweetness would be fantastic in this lovely bread.

[Reply]
Pegasuslegend 28/5/12 14:00

Rye is my favorite bread I have never seen a better looking loaf of it! BRAVO!

[Reply]
Belinda @zomppa 28/5/12 14:10

I love that combination of that dark heartiness and sweet lightness of one of my favorite fruits!

[Reply]
Rosemary 28/5/12 14:21

I've never heard of longans before . . . dragon's eyes, huh? Very interesting. I've never had luck working with rye. Love it, though. You've encouraged me to try again!

[Reply]
Soni 28/5/12 14:59

Oooh this looks delicious!!I've never had longans before, but they sound delicious and healthy!Do they taste like dates by any chance?Like you said they would make for a great after school snack!Thanks for sharing :)

[Reply]
kitcheninspirations 28/5/12 15:24

What a gorgeous and hearty bread, Angie. I'm wondering if logans are similar to dates.

[Reply]
Georgia | The Comfort of Cooking 28/5/12 16:07

What a beautiful, wholesome bread! This looks wonderful, Angie.

[Reply]
TastefullyJulie 28/5/12 16:17

I have never heard of longans but what a beautiful bread!

[Reply]
Lizzy 28/5/12 18:12

I adore dense, chewy breads...yours looks amazing!!!

[Reply]
love2dine 28/5/12 18:17

What a great idea! I’m off to my freezer in search

[Reply]
Carol @ Always Thyme to Cook 28/5/12 18:39

The loaves look fabulous. You come up with such a great variety of healthy recipes that always look absolutely delicious.

[Reply]
SavoringTime in the Kitchen 28/5/12 18:54

What a beautiful bread! I've never head of longan before so I had to Google it :) I wish I had a nice, big slice for my lunch right now.

[Reply]
Angie's Recipes 28/5/12 19:18

@Soni More like lychee...but you can use dates instead for this recipe.

[Reply]
mjskit 28/5/12 20:05

Can I just buy all of my baked goods for you? Just name the price! :) This bread looks scrumptious and so healthy to boot! Beautiful loaf!

[Reply]
Asian-spice mix 28/5/12 20:20

Another gorgeous bread,I never thought longans on the bread,looks amazing,very creative idea :)

Ridwan

[Reply]
Angie's Recipes 28/5/12 20:48

@My Italian Smörgåsbord Sure..raisins or dates would work great too.

[Reply]
nina 28/5/12 21:05

Wow...one of the best bread I've seen today...this is fantastic. I love your crust. you also have a fabulous blog with great pictures....will keep coming. thanks for visiting my blog as well:)

[Reply]
Alida 28/5/12 22:49

Mmm... this is heaven in the morning with some nice jam on top! Gosh this bread looks so tasty!

[Reply]
Pola M 28/5/12 22:51

I love this bread! It must be delicious!! I'd eat it plain for dinner!

[Reply]
Hannah 28/5/12 23:10

Love how hearty and wholesome this looks, while still having a good bit of sweetness from the dried fruits! I would be so happy to just munch on this plain, no toasting or additional spreads needed.

[Reply]
Cheap Ethnic Eatz 28/5/12 23:25

Great bread, I have had longangs fresh but never saw them dry. This must taste really fantastic!

[Reply]
lena 29/5/12 01:14

wow, this is a true longan bread..with so much longans and a bread packed with nutrients! add beauty to our skin?? i want!!

[Reply]
Baker Street 29/5/12 04:06

Rye is certainly my favorite bread! Love your version filled with oats and berries. :)

[Reply]
Pam 29/5/12 04:34

It looks and sounds fantastic!

[Reply]
shruti @ a spoonful of yumm 29/5/12 09:27

what a tasty looking bread ! not heard of longans before , new to me- thanks :-)

[Reply]
Sanjeeta kk 29/5/12 09:58

Wow..the loaf looks so rustic! Wonderful crust, quite filling bread.

[Reply]
Barbara 29/5/12 13:01

This is the first I've ever heard of longans, Angie. They look a bit like raisins...
Your bread turned out perfectly!

[Reply]
Jeannie 29/5/12 18:09

Good idea to use longans in bread! Just like raisin and other dried fruits huh! Looks really healthy!

[Reply]
Tricia @ saving room for dessert 29/5/12 19:23

So interesting! Lovely loaves - really beautiful. Your photography astounds me. I hope you get paid for these beautiful presentations! Have a great week Angie.

[Reply]
CJ - Food Stories 29/5/12 20:20

Interesting ... Never heard of longans before :-)

[Reply]
Pacheco Patty 29/5/12 20:23

I love the look of a loaf of rustic bread! I've never heard of longans, now I'm intrigued;-)

[Reply]
Jenn Kendall 29/5/12 20:43

this is such a beautiful, rustic loaf of bread - love it!

[Reply]
Catalina @ Cake with Love 29/5/12 21:08

I love homemade bread, my most vivid childhood memories are of my grandma baking bread, the smell, the perfect taste of warm fresh bread is just so amazing and comforting! I love that yours looks so loaded with different delicious things!

[Reply]
Lilly 29/5/12 22:33

Dried longans…we normally use them to make dessert. I don’t think I’ve ever seen them in bread before. But hey why not…it’ll give the bread a nice sweet aromatic flavor. You’ve made baking bread look so easy!

[Reply]
Claudia 30/5/12 02:17

I don't know longans and I don't care - I want this - the deep, dark richness fills me with longing. (And something that helps my skin sparkle and my heart beat better is a plus!)

[Reply]
Elisabeth 30/5/12 04:30

Another gorgeous and delicious bread that I would love to try! I'm so impressed with the ingredients, and the perfect loaves...too good to be "true" this kind of bread can only be found in the fanciest gourmet bakeries!

[Reply]
S.V. 30/5/12 04:31

You always make the most amazing bread..... This looks fantastic. My mother gave me some longans to eat as I don't always sleep well and she thinks I always need more fiber lol.

[Reply]
Joanne 30/5/12 14:18

I've really been meaning to make a rye bread...this loaf in particular looks just perfect!

[Reply]
Jenn 30/5/12 14:31

You always make the most amazing looking breads!!

[Reply]
Fimère 30/5/12 14:47

c'est original et bien délicieux
bonne journée

[Reply]
Jen @ Savory Simple 30/5/12 15:17

This bread sounds like the perfect comfort food. Thanks for sharing the recipe!

[Reply]
Faith 30/5/12 17:11

What a beautiful, hearty bread! Love the addition of oats, Angie.

[Reply]
Sissi 30/5/12 21:51

I have never tasted longans, but I love rye bread. Yours looks very appetising and impressive. I'm sure I would love it if I had the courage to bake bread...

[Reply]
Raina 30/5/12 22:29

I have never tried longans but they sound healthy and yummy just your like your delicious looking bread:)

[Reply]
Asmita 31/5/12 01:15

Hi Angie,
The bread looks perfect!

[Reply]
Tania @ A Perfect Pantry 31/5/12 02:06

This bread looks so good... I love the colours... Yum.

[Reply]
Anne@FromMySweetHeart 31/5/12 04:28

Angie...you are an incredible bread baker! I will look for longans the next time I am at the Asian market in my neighborhood. This bread just looks so amazing! : )

[Reply]
JasmyneTea 31/5/12 06:46

I've never tried longans, but I do love dried fruit in bread. I'll have to see if I can find them around here!

[Reply]
Cheah 31/5/12 09:41

After seeing your bread, it's a must try to use dried longan in my bread too. Thanks for sharing, Angie!

[Reply]
Gloria 31/5/12 18:09

Love it! Look wonderful Angie

[Reply]
Mary 31/5/12 20:38

This looks delicious--I will have to look for dried longans next time I am shopping in Chinatown.

[Reply]
Jen @ The Scrumptious Pumpkin 31/5/12 21:22

Oh, I'm starving after looking at these gorgeous photos! All of the ingredients in this bread sound so delicious - great recipe! :)

[Reply]
Beth 31/5/12 22:39

You have the most intriguing recipes, and the most beautiful ones! This bread looks wonderful.

[Reply]
tania@mykitchenstories 31/5/12 22:57

Ive never had Logans, Angie. They sound fantastic, This bread looks soooo good. Should never read your blog when Im hungry

[Reply]
Geri Saucier 1/6/12 02:03

Your bread looks delicious. I need to find Logans at a store here so I can try this recipe. I do like a good rye bread. Thanks for the post:)

[Reply]
Velva 1/6/12 02:37

I can eat bread like this for a meal but I enjoy it most with butter and jam....served up with a cup of coffee.

Velva

[Reply]
Eliotseats 1/6/12 03:09

I have never heard of a Longan (except for a couple of friends that have that last name!) This bread looks delicious and I would like a warm piece for breakfast in the morning, thank you very much!

[Reply]
kitchen flavours 1/6/12 05:02

Beautiful loaf of bread, never thought of adding dried longans to bread! Lovely!

[Reply]
baker in disguise 1/6/12 11:00

This is such a healthy and rustic looking bread!! love it!! soo glad I discovered your blog!!!

[Reply]
denise @singapore shiok 1/6/12 13:53

Haha! I've been toying with the idea of a longan loaf for a while now, and you've convinced me I should do it! I love snacking on dried longans and making longan tea, but didn't know it had so many health benefits. Lustrous skin?? Oh my, where are my dried longans??? ;) Gorgeous pics Angie!!

[Reply]
Magic of Spice 4/6/12 17:54

Absolutely delightful bread!

[Reply]
My Little Space 5/6/12 09:46

Oooo...Angie, finally..you got yourself some dried longan. Your mom sent them to you? Btw, the bread sounds awesome. Slurppp....
Hope you're having a great week ahead, dear.
Blessings
Kristy

[Reply]
Carolyn Jung 7/6/12 01:41

I've to scour my market for some dried longan. I've only seen it in cans. What a great idea to add it to such a hearty and beautiful loaf of bread.

[Reply]
Lyndsey@TheTinySkillet 14/6/12 19:36

I love this bread, it looks so hearty. I have not seen dried longan around here..I must keep an eye out for them.

[Reply]
Anonymous 5/1/14 01:25

if i substitute some rye flour with bread flour, do i need to reduce amount of yeast?

[Reply]
Angie Schneider 5/1/14 05:18

@Anonymous I don't think it's necessary to cut down the amount of fresh yeast..but you might need to adjust the amount of water...depends on the bread flour you use.

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top
Blogging tips