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My recipe
Bread with oat flakes
- 350 g bread flour
- 200-210 ml mineral sparkling water
- 80 g instant oat flakes
- 8 g fresh yeast
- 1 tsp sugar
- 1 tsp rice malt
- 1.5-2 tsp salt
- 15 g drawn butterat room temperature
- Rub the yeast, sugar and malt, add a bit of water and leave for 10 min
- Add in the rest of the water and stir well
- Mix the flour and the oat flakes
- Gradually adding the flour into the yeast mixture make a dough. Add the salt and butter at the end
- Knead thoroughly, shape into a ball, place into a oiled container, cover with a cling film and allow to rise for 1 hour
- Dust the working desk generously with the flour, tip the dough onto it. Flatten the dough into a rectangle and fold in three
- Make a 90 deg. turn and fold in 3 parts again. Allow to stay for 5 min
- Shape into a loaf, transfer to a baking paper, cover with the kitchen towel and leave to rise for 40 min
- Preheat the oven together with the baking tray to 240C
- Spray the oven with the water, put the bread onto a hot tray and bake for 5 min
- Spray the oven again, reduce the heat to 220C and bake for 30-35 min
- Switch off the oven, leave the bread for 15 min with the oven door ajar
Thoughts and Ideas
The amount of water could vary, it depends on both, the flour and oat flakes. I used “Ready brek”. If you take rolled oats, I would recommend to toast them first on a dry pan, soak in a bit of water and then blend. In this case you would need a bit more water. The dough should not be stiff, it should stick to your fingers. The bread cracks while baking, to avoid it you can score the loaf before baking.
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