Oat bread on a dough

Category: Yeast bread
Oat bread on a dough

Ingredients

Dough:
Flour (I have a general purpose) 300 g
Water 300 g
Dry yeast (Saf moment) 4.5 g
Welding:
Oat flakes 100 g
Boiling water 400 g
Dough:
Opara all
Welding all
Boiling water 150 g
Liquid honey 60 g
Ghee butter 30 g
Salt 20 g
Wheat flour (I have a general purpose) 700 g

Cooking method

  • Prepare dough in the evening. Mix water, flour, yeast with a spoon. Close the lid and refrigerate for 12-16 hours.
  • Prepare tea leaves in the evening. Pour boiling water over the flakes, close the lid and leave on the table.
  • In the morning add boiling water to the flakes, beat with a food processor. At the exit (taking into account adhesion to the walls), 620 g remained.
  • For the dough, combine all the ingredients and knead the dough. Kneaded in Ankarsrum at medium-high speed for 12 minutes. The dough is soft, sticky.
  • Oat bread on a dough
  • Place the dough in a greased container, fold in an envelope and leave in a warm place for 30 minutes. I leave in the off oven with a light bulb.
  • Oat bread on a dough
  • Then knead the dough, fold in an envelope and leave for another 30 minutes. Then repeat the kneading and folding procedure and leave for another 60 minutes. Thus, the total fermentation time is 2 hours.
  • Then knead the dough, divide into the required number of parts (according to the number of forms), shape the balls and leave for 10 minutes. I used two forms, divided the dough into two parts 1 \ 3 and 2 \ 3:
  • 1.

    Oat bread on a dough

    23x13x7
  • 2.

    Oat bread on a dough

    20x20x7
  • Next, form a roll from each part, put in a greased form.
  • Cover the forms with bags and leave in a warm place for 45 minutes.
  • Next, sprinkle the blanks with water and place in a cold oven. Turn on 220C and bake until the first signs of browning (about 20 minutes), then lower the temperature to 200C and bake until tender. The exact time depends on your oven, for me the total time was 45 minutes.
  • Turn the finished bread out of the molds. cool on a wire rack under a towel.
  • Oat bread on a dough
  • Oat bread on a dough
  • Oat bread on a dough
  • The recipe was born impromptu, that is, once I added half-eaten oatmeal to the bread and I really liked it. This time I did it consciously. The task was to bake bread for a week. Yeah, naive. Already eaten half. There is nothing to freeze.))) Very tasty bread. Practically muffin.) The concrete bread in the title photo weighs 1035g.

The dish is designed for

For bread weighing 1800 g

Kras-Vlas
Ksyusha, what a handsome man! I love small holes !!!
(I just can't figure out - "Specific bread in the title photo" from six lumps or is this the shape?)
In any case, gorgeous bread!
Omela
Olya, thanks. Added a photo of the forms to the first post. The main bread is square.
ANGELINA BLACKmore
Omela, but can I knead with a bread maker?
Omela
ANGELINA BLACKmore, Natasha, of course you can, if she can cope with this amount of test (or proportionally reduce it to the required number).
ANGELINA BLACKmore
Yeah, I get it. Thank you. So I'll bake a half portion.
For research "the taste of the household" is quite enough for itself.
Omela
Natasha, good luck!
ANGELINA BLACKmore
But I will shift the recipe to the starter)))
And the idea itself caught on. Pasibki.
Light
Mistletoe, as always, aerobatics!

ANGELINA BLACKmore, I'll sit in the bushes, wait until you share the layout of the starter ...
ANGELINA BLACKmore
Well, here I was honored for herculean bread))) But ... as I said, I baked with sourdough. The taste and structure of the product are simply delicious.
Oat bread on a dough
If it works out tomorrow, I'll take a cutaway photo.
ANGELINA BLACKmore
Light, are you still waiting? .....)))
Well ... there lived a grandfather and a grandmother ...
In short ..... here:
Dough:
* Wheat flour - 125 g
* Water - 125 g
* Wheat sourdough 100% hydration - 50 g.

Welding:
* Oatmeal flakes - 50 g
* Boiling water - 200 g.

Prepare tea leaves in the evening. Pour boiling water over the flakes, close the lid and leave on the table. In the morning add boiling water to the flakes, beat with a blender or food processor.

Dough:
* Dough - all
* Tea leaves - whole
* Boiling water - 75 g
* Liquid honey (I have invert syrup) - 30 g
* Ghee butter - 15 g
* Salt - 10 g
* Wheat flour - 350-380 g (depending on the quality and moisture content of the flakes and flour)
Light
Quote: ANGELINA BLACKmore
Light, are you still waiting? .....)))
yes I am mulberry! in the bushes I))))
Thank you, ANGELINA BLACKmore!
Quote: ANGELINA BLACKmore
Prepare tea leaves in the evening. Pour boiling water over the flakes, close the lid and leave on the table. In the morning add boiling water to the flakes, beat with a blender or food processor.
Ishsho times for those who are hard of thinking ... pour 200 g of boiling water into the flakes, and in the morning 75 g? or something is wrong?
and a question - how much did it turn out?
ANGELINA BLACKmore
Quote: Light
pour the flakes with 200 g of boiling water, and in the morning 75 g? or something is wrong?
and a question - how much did it turn out?
Yes, in the evening you scald it with boiling water, leave it to swell until morning. Then in the morning add some more boiling water and blender. At the exit of the oatmeal came out three hundred with gram. And I don’t know how much bread I hung out, I didn’t weigh it.
Light
ANGELINA BLACKmore, thanks again!
Yes, I'm just racking my head, on my deep leaf to take the full rate or half!
I will do - I will report!
ANGELINA BLACKmore
Mistletoe told me that HP might not knead such a mass, so I did half of it. It turned out to be JUST the norm. We'll eat it faster, bake it again faster than the full portion will lie for a long time.
And the bread is really like butter. I'm already limiting myself ... and my hands still stretch out for a bit of a bitch)))
Light
ANGELINA BLACKmore, in a day I will milk my Darnitsky on sourdough and I will do THIS!

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