Oatmeal bread

Category: Yeast bread
Oatmeal bread

Ingredients

Wheat flour 3/4 cup
Whole grain flour 1 3/4 cups
Boiling water 1 glass
Water 1/3 cup
Salt 1 tsp
(no slide)
Brown sugar 1 tbsp. l.
Rast. oil 1/4 cup
Fresh yeast 15 g
Whole (not ground) oatmeal 1 glass
Treacle (molasses) * 1 tbsp. l.
For sprinkling:
Oat flakes 2 tbsp. l.

Cooking method

  • 1. Pour boiling water over the oatmeal, add oil, molasses, mix and cool.
  • 2. While the mixture is cooling, pour 1/3 cup of warm water into a bowl, add yeast and sugar and stir. Leave in a warm place for 10-15 minutes.
  • 3. Mix both types of flour in a mixer bowl, pour in the dough and the cooled mixture with oatmeal. Stir with a hook attachment until smooth. If the dough is sticky, gradually add flour and continue kneading.
  • 4. Sprinkle flour on the work surface, lay out the dough and knead for another 5 minutes. Place in a deep bowl, cover with a damp towel and leave to rise for two hours.
  • 5. Heat the oven to 175 degrees. Knead the matched dough and knead for another 5 minutes. Place in a greased dish, cover with a towel and let rise again for about 30 minutes. Sprinkle the bread lightly with water and sprinkle with oatmeal. Bake for about 35-40 minutes, or until a booming sound is heard when the bread is tapped.
  • instead of molasses I took 1 tbsp. l. dark honey, instead of fresh yeast - 1.5 tsp. dry saf-instant. Kneaded in a bread maker on a whole grain (dietary) mode. Baked in the oven in a wok for 15 minutes, covered + 40 minutes. without cover.
  • I forgot to say that the glass = 240 ml. And although it is more convenient for me to "hang in grams", I had to measure it with a glass.

Note

I found an interesting recipe on the Internet ( 🔗)
If you follow the link to read the comments of the author of the recipe, then her top crust turned out to be soft. On the contrary, my crust was quite thick and very crispy, and the crumb was soft.

Crochet
Paillette
Thank you very much for the oat bread recipe! True, it turned out to be rather small for me (the shape turned out to be too wide), but otherwise bread!
Oatmeal bread
Paillette
Crumb, good health. My bread is also not as high as that of the author of the recipe. And also, apparently, because of the shape. But I liked the taste very much. Real, healthy bread. Parents' sugar often rises recently, you have to monitor what you eat. After bought in the store from my mother, it rises to 9, and after that the bread, on the contrary, decreased to the norm - 5.5.
So I will bake it for them too, and I myself will bake it myself with pleasure - summer season, extra pounds are useless
Gypsy
in composition it is similar to Arnautka.

The recipe was given by Caprice and is slightly different. I exhibited his photo, and in general I bake to this day, we really like him. I grind the oatmeal in a coffee grinder.

HERE RECIPE AND PHOTOS
Tosha
Thanks for the recipe! And I never ground cereal, I put it right there.
Paillette
Quote: Tosha

Thanks for the recipe! And I never ground cereal, I put it right there.
And me too. Yes, they become one mass with the dough, why grind them? I read somewhere that whole cereals are healthier than chopped ones in terms of the glycemic index. The index is lower, for us it is better.
Gypsy
When there are no ground, I throw the whole, a matter of taste and laziness, so to speak
Stern
I don’t understand, dear friends, why no one looked at the table of contents?
Subsection WHOLE WHEAT BREAD
Whole wheat wheat with oat flakes "Arnautsky". Lera, Caprice and the gypsy

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