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Lush, fragrant homemade bread with a crispy crust and tender crumb. Very tasty and not less useful. Plus, this bread stays soft and does not get stale for a few days.
Ingredients for Loaf oatmeal
- Flour - 150 g
- Salt - 1 depot.
- Oat flakes - 100 g
- Flour - 50 g
- Water - 100 ml
- Yeast - 1/5 tsp.
- Flour - 350 g
- Oat flakes - 50 g
- Water - 200 ml
- Salt - 1 tsp.
- Honey - 1 tbsp
- Vegetable oil - 2 tbsp
- Yeast - 1/2 tsp.
- Flax seeds - 20 g
- Vegetable oil
Step by step instruction of cooking Loaf oatmeal
Mix the sifted flour with salt and yeast. Pour the room temperature water and knead tight dough. To put it in a bowl greased with vegetable oil, tighten with cling film and leave in a warm place for 10-12 hours (overnight).
Cereal mix with yeast and flour, cover with room temperature water and knead the dough (the consistency of thick cream). Tighten the Cup with cling film and leave in a warm place for 10-12 hours (overnight)
Oat flakes pour room temperature water (50 ml), tighten the Cup of cereal with cling film, put in a warm place for 10-12 hours (overnight)
Flax seeds pour boiling water (3 tbsp), cover the receptacle with plastic wrap, put in a warm place for 10-12 hours.
Thus, we have obtained four containers: two of sourdough, oat flakes and flax seeds. All tanks I leave for the night on the kitchen table.
As for the yeast: ideally, in both of the dough is 1-1. 5 g of dry yeast. But since not all kitchen scales show a small weight, so the amount of yeast I pointed out in teaspoons.
Wheat sourdough for the morning.
Oat sourdough for the morning.
In the bowl of a suitable size to put both of sourdough, oat flakes, flax seeds.
Put the dough in a bowl, greased with vegetable oil, tighten with cling film and leave in a warm place for 45-60 minutes ( I put it in the oven with the LIGHT mode).
The dough after 45 minutes.
Put the dough on a work surface sprinkled lightly with flour. Punch down, divide into two parts. Each roll out to a thickness of approximately 1.5 cm to Roll by the roll, each round carefully pressing down. Well to take the seam.
Formed the loaves out onto a baking tray lined with baking paper (grease the paper with vegetable oil). Make slanting cuts, cover with a linen towel and clean for proofing for 30-40 minutes.
In half an hour...
Mix tablespoon of flour with three spoons of water. Smear this mixture future the crust of the loaves ( this is optional). Bake bread in preheated to 180°C oven for 40-45 minutes (focus on your oven). If necessary for 10-15 minutes before end of baking cover the loaves with foil.
Cool loaves on wire rack. Get two loaf of 570-580 g each.