Oatmeal Bread "in 5 minutes a day"

[spoon]

Oatmeal Bread "in 5 minutes a day"

Category: Yeast bread

Ingredients
Warm water	295 g
Milk	170 g
Sugar	25 g
Dry yeast	1 tsp
or fresh	10 g
Olive oil	40 g
Oat bran (or wheat)	30 g
Oat flakes with bran	90 g
Whole grain wheat flour	50 g
Wheat flour for general use	445 g
Salt	9 g

Cooking method

• 1. Mix spoon all ingredients, except oatmeal and olive oil, until a uniformly moist mass is obtained, then add the oatmeal, mix, and in the last turn - olive oil.
• 2. Cover the dough (leaky), let it stand at room temperature 2 hours... During this time, it will come up and begin to fall off.
• 3. The dough can be used immediately after the initial rise, but it is better to put it in the refrigerator for a few hours (overnight).
• Store in the refrigerator and can be used within 8 days.
• 4. Before baking, place the dough on a floured table and shape the future bread into the desired shape. Transfer to a sheet of baking paper.
• Cover, let stand for about 1 hour 20 minutes (or 40 minutes if using fresh, uncooled dough).
• 5. I bake this bread in a thick-walled saucepan with a lid, it is convenient and always a good result.
• 30 minutes before baking, preheat the oven with the pan to 230 degrees, "drop" the prepared bread directly on the paper into the pan, close the lid. Oven for 30 minutes with the lid closed, then remove it and bake for another 7-10 minutes until golden brown.
• 

Note

Universal bread with a crispy appetizing crust.
Slightly sweet in taste, goes well with cheese, jam.

Recipe from the book "Artisan Bread in Five Minutes a Day".

Good and delicious pastries to everyone!

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[Anise]

Anise, and I have a question
after completing p.2. "Cover the dough ...." - before putting it in the refrigerator, do you need to knead it? or so and put the fallen?

[Rinishek]

Rinishek, I do not crush, and put it in the refrigerator. It will not fall off during this time, it will only rise well, in any case, it should not fall.

This recipe is from the book "... bread in 5 minutes a day." They (the authors) do not spend more than the conventional 5 minutes on cooking. They mixed it up, kept it at room temperature, put it in the refrigerator, then got it out, formed a loaf, it moved away, baked. There is very little work directly with the test.

Tell me, how to bake this bread, according to what program

[BON BON]

BON BON, this bread is unlikely to work in a bread maker. I definitely wouldn't try.
Have you ever baked in the oven? I tried it once, but now I only bake there, very rarely in a bread maker, only when there is absolutely no time. My bread maker usually kneads bread. Maybe you have any questions about baking in the oven? Ask, I will share what I know.

I bake very rarely in the stove, the bottom burns, and the top does not bake. Whatever I did, I put the water down, raised it higher ... I applied two layers of silicone rugs ... in general ... so I bought HB

... the bottom burns, but the top does not bake ...

And in my oven, exactly the opposite, the top fries, but the bottom does not.
I put the baking sheet at the very bottom, there is nowhere to pour water, so I found the only and successful option - a thick-walled duckling (ancient, inherited), so I heat it up with the lid for half an hour (not less) to 230 C, and then there is bread, I close the lid, I bake for 30 minutes without opening it, then the lid is off, and then I’ll see how it will turn red, for about 10-15 minutes. In the roaster, bread is baked evenly, despite the whims of the oven.

thanks for the answers, I will stay on Saturday

Anya, dear, tell me please, but for this recipe, it is oatmeal with bran that is fundamental I understand that you are using Nordic or any are suitable?

For some time now, I buy only oat flakes "Monastyrskie" ("Russian product"), the cooking time is 20 minutes.

But if necessary, I am ready to buy the necessary ones) ...

And in the absence of general-purpose flour, can you use premium flour?

Anya, what a good recipe. I'll leave it on my desktop so as not to forget. I'll bake it soon. I love your recipes.

Anya, dear, tell me please, but for this recipe, it is oatmeal with bran that is fundamental I understand that you are using Nordic or any are suitable?

For some time now, I buy only oat flakes "Monastyrskie" ("Russian product"), the cooking time is 20 minutes.

But if necessary, I am ready to buy the necessary ones) ...

And in the absence of general-purpose flour, can you use premium flour?

I will support the question

[Anya]

Anya, intrigued by the recipe "5 minutes a day" Will have to try.

[Innochka, Irochka]

... but for this recipe, oatmeal with bran is essential? As far as I understand, you use Nordic or any are suitable? ...

I will support the question

Innochka, Irochka, girls, I welcome you! In the original recipe it was written - old-fasioned rolled oats ("old-fashioned rolled oats") - these cereals are exactly cooked for 10-20 minutes if you cook porridge from them, that is, they are not instant, so, Kroshik, Innochka, the cereals that you have in stock can be safely used. The main thing, as I understand it, is that these are not instant (not instant) flakes. I wrote which ones I added myself, yes, this is Nordic, they are whole grains, and even additional bran, I just buy them most often and I cook all the "oatmeal" of them, cookies too.

And in the absence of general-purpose flour, can you use premium flour?

Yes, you can, I do it myself.

Girls, Krosh, Tumanchik, Albina, thanks for your attention to the recipe! I hope you enjoy this bread too.

Anyuta, I put the dough. Only consistency confuses. She's like thick oatmeal. It is right? Not watery?

[Anya]

AnyaThank you so much for coming and putting everything on the shelves !!!

Great at you !!!

Today I have already baked some bread), it tastes just great !!!



Baked under the dome in a set for baking bread)...

I slightly reduced the baking time), I always reduce it by a quarter from the recipe when I bake with convection, and I always bake with it ...

I will try my best not to forget and convey the photo of the cutter ...

A saucepan with a new portion of dough is already in the refrigerator !!!

Anya, I love you infinitely !!! Thanks again !!!

Anyuta, I put the dough. Only consistency confuses. She's like thick oatmeal. It is right? Not watery?

Ira, well, maybe a little wetter than necessary, but this is just kneaded dough, right? When it stands in the refrigerator, it should become a little "stronger" or something, again, the flakes will swell and absorb some of the moisture. Cut cold dough, immediately from the refrigerator and sprinkle more flour on the work surface. I think everything will work out. In general, I would leave it that way. And already according to the results of baking, it will be possible to decide for the future whether it is necessary to slightly reduce the water or leave everything as it is.

[Kroshik]

Today I have already baked bread)

Kroshik, Innochka, there are no words to convey my delight from your handsome bread!
Good! Ruddy, appetizing!
I already told you, but I will repeat with pleasure that I just adore, yes !, your pastries (like this)!
Bring the cutter, we will admire the crumb!
Thank you!

[Crochet]

Crochet, give me a kusmanchik !! I'll go read the recipe!

Ira, well, maybe a little wetter than necessary, but this is just kneaded dough, right? When it stands in the refrigerator, it should become a little "stronger" or something, again, the flakes will swell and absorb some of the moisture. Cut cold dough, immediately from the refrigerator and sprinkle more flour on the work surface. I think everything will work out. In general, I would leave it that way.And already according to the results of baking, it will be possible to decide for the future whether it is necessary to slightly reduce the water or leave everything as it is.

Understood

Anya, I was absolutely in vain afraid. The dough is perfectly formed when cold. The agony for dusting is purely symbolic. I was even able to weave a challah. Set to part. I will follow the growth. Thank you!

[Tumanchik]

The dough is perfectly formed when cold. The agony on the dust is purely symbolic. I was even able to weave a challah. Set to part. I will follow the growth ...

Tumanchik, Ira, how good! I will keep my fists))). Let everything turn out great! If possible, show challah later, I'm sooo interested!

[Tumanchik]

Tumanchik, Ira, how good! I will keep my fists))). Let everything turn out great! If possible, show challah later, I'm sooo interested!

Anya is not happy with the result. But I only did half of it. I will cook the second on Sunday, I hope it will work out. Curved handles interfered! Everything will be fine.

[Anya]

Today:



While the bread was racking, I wasted no time, immediately kneaded the next portion of dough ...

Anya, my dear little man, my gratitude knows no bounds !!!

Sooooo delicious bread !!!

[Kroshik]

Kroshik, Innochka, wow, what a gorgeous handsome man!
And what cuts there are! Gorgeous bread!
Thank you!
How glad I am that the bread tasted right!

[Anya]

I bake this bread in a thick-walled saucepan with a lid

Anya, and the author also bakes in a saucepan?

Or is it purely your gag))?

Anya , and besides bread, did you bake something else from this dough ?!

Reflecting), are the buns worth trying?

[Kroshik]

Kroshik, crumb - complete mortality!
Handsome, no words! Thanks for cutting the bread!

... and the author also bakes in a saucepan?
Or is it purely your gag))?
Anya , and besides bread, did you bake something else from this dough ?!
Reflecting), are the buns worth trying?

My "gag". When I started baking bread (and this one in particular), I had such a saucepan available. The authors use a baking stone (+ a cup of boiling water in a preheated oven on a separate baking sheet). And now I bake in the same set as yours. But in that saucepan it turned out just as well, honestly.
I didn’t cook anything other than bread from this dough. I don't know about buns, maybe you can try to portray something else.

Anya's second attempt was a success! Thank you very much for the recipe! The bread is healthy and clean! I love your recipes!

[Tumanchik]

... the second attempt was successful!

Tumanchik, Ira, it's good that everything worked out, I'm sooo glad! Thank you!

[Anya]

The third went !!!



The fourth dough also went ... in the refrigerator !!!

Today's baked on an inverted up butt baking dish, splashed a cup of boiling water into a deep baking sheet ...

Anya, the words have already ended, can I express my love and gratitude with emoticons?

!!!

P.S. Close me access to this topic !!! I'm already ashamed, right word, Anya bother ...

[Kroshik]

The third one went !!!
...

Kroshik, Innochka, oh, what a delightful handsome man !!!
You are smart, Innochka, you have golden hands! Bravo!!!

[Innochka]

I'm already ashamed, rightly so, annoying Anya

No, no,Innochka, you put out your bread, and we will slowly pull ourselves up. True, I have already put a dough from the old dough according to the Romina recipe. Also ceased to be noted in the Romina topic

[Crochet]

Crochet, Innus, you better come to visit more often with your wonderful pastries, and just like that (and in any topic!)!
I am always very glad to see you!

Anya! I put the dough according to your recipe, for the first time I try to bake bread in the oven. How to knead a bun by hand or in a bread maker? There is no experience of kneading bread by hand. For a year now I have been friends with your khachapurn in 5 minutes, I wanted to learn bread in the oven, I found a duck, I don’t know how to knead. The dough fits well, is waiting in the refrigerator)))

[Galas]

... for the first time I try to bake bread in the oven.How to knead a bun by hand or in a bread maker?

Good day, Galas!
Now let's try to figure it out.
Since the dough is already in the refrigerator, as I understand it, it's ready.
Now you need to make it into a roll, let it stand and bake.
Take the dough out of the refrigerator and cut it straight away. There are two options: either bake one roll from the entire amount of dough, or you can take part of it and put it in a ball (put the rest of the dough in the refrigerator right away). How to do this, look at the video, from 1.05 minutes, they just cut. Note that they do not twist a piece of dough in their hands for a long time, quickly once - and a bun. Help yourself with flour (hands into flour, apply flour to the surface as well, if you form the whole dough). This video is from the authors of this bread, they just tell the general principle of their method.


Go ahead. I put the formed bun on baking paper (then it will just be convenient to transfer the bread right on it to the hot duck). Cover, let stand for about 1 hour 20 minutes.
While the bread is being defrosted, you need to thoroughly preheat the oven along with the duck and the lid to it (at least 30-45 minutes before the expected start of baking). Put the pan together with the lid in the oven, temperature 230 C. Remove the lid and put it on a baking sheet next to the pan, let everything warm up well and evenly.
When the bread comes up, the oven and the pan in it warms up, take the baking paper on which the loaf is located by the edges, and put the bread into the pan right along with the paper, close the lid, close the oven and wait exactly 30 minutes. After 30 minutes, you will need to remove and remove the lid and bake the bread until golden brown (this usually takes another 10-15 minutes, depending on the oven). When it’s ready, take out the bread (I take it right by the paper and take it out), put it on a wire rack for cooling (at least 1 hour). You can cover with a linen towel.

If something is not clear I have written here, ask again, I will try to explain everything.

Anya! Thanks for the detailed answer and video! The dough is ready, I thought I still need to knead, I watched the video, I think I can handle it. Thanks, I will try.

Another question arose when to make cuts immediately or in front of the oven?

[Galas]

I cut the bread before planting it in the oven (and the authors are right after cutting, but I don't like it this way, because they spread out during the proofing process).
To make the cuts, 5-10 minutes before baking, remove what the bread was covered with, and let it stand uncovered, you can sprinkle it with a thin layer of flour (quite lightly), and then cut it into the oven!
Good luck, Galas!

Thank you, already on the detune, I will do as you do I hope everything works out!

Anya! After 30 minutes I opened it, I was already fried under the lid, I made half of the dough, held it and pulled it out, the crust is hard and the paper stuck to the bottom, should it be this way, or is the oven very hot? Covered with a towel, it cools. Should it rise in the oven yet? I only have a little in the oven, but when detuned by 2 times.

Anya! The bread is very tasty and thanks to your help it now seems easy. I will bake again! Much tastier from the oven!

... in a cut)))

[Gаlas]

Gаlas, dear, congratulations on the first bread from the oven!
What a handsome man it turned out! Simply gorgeous! Perforated crumb (I love this one)! Hurrah! I'm sooo happy!
Yes, indeed, bread from the oven is much tastier, and it is not difficult to bake it, the main thing is to try it once or twice, and to work out the algorithm. Well, with a duckling, everything will be within the power, it greatly simplifies the process.
And I propose to switch to "you"

Now I will answer the questions:

... After 30 minutes I opened it, I was already fried under the lid, I made half of the dough, held it and pulled it out, the crust is hard and the paper stuck down, should it be so or is the oven very hot? Covered with a towel, it cools. Should it rise in the oven yet? I only have a little in the oven, but when detuned by 2 times.

- As for the fact that it is fried, perhaps the oven warms up more than the set value of degrees, it happens.Alternatively, next time set the temperature by 10 degrees less. There may also be a small loaf volume and it baked faster. So the bread is beautiful and well-browned, as it should, and the crumb looks well-baked.
- The fact that the paper stuck, this is the kind of paper, apparently, you need to try another. I don't know which one you have, I use either Toppits (I prefer it) or Paclan, neither one nor the other has never stuck to bread.
- The crust is thick, it should be! That's right for this kind of bread and baking method! And it will then become softer when the bread cools down.
- Usually the bread increases a little also during baking in the oven. Although, again, your bread looks good, I would not change anything (well, except for paper), I would also try to bake once to consolidate the result, because everything is fine!

ANECHKA! Thank you very much for your rating! And most importantly, help! Without your valuable advice I would not even dare! I'll look for another paper. It's amazing how such delicious bread came out of a piece of dough! It didn't work out very well with the cuts, I'll try again. This is your second dough, which I loved!

... in a cut)))

Delicious bread, I tried

Such a perfumed, fragrant bread is obtained according to this recipe! And delicious, and soft, and so huge!

🔗 🔗

True, I confused it and set the temperature much higher than necessary and my crust was burnt. But even this did not spoil the impression. Delicious bread!
Anya, thank you very much for the recipe!

[mylik.sv]

mylik.sv, Helen, this is some bread! What a handsome man! Just Ah! Thank you, thank you, thank you, how nice it is to admire the wonderful pastries!

ANECHKA! Everything worked out well with the Topits paper! Thanks for the valuable advice to beginners, the second half of the dough turned out to be an amazing bread!

I use either Topits

For many, many, many years, I have been using this paper exclusively and I recommend it to everyone, paper of exceptional quality !!!

[Galas]

Everything worked out well with the Topits paper!

Galas, I am very glad that everything worked out! And that you found this baking paper, it's really cool, so Kroshik-Innochka confirms!

Yes, very good paper: bravo: In the evening I will put the dough again, I didn’t hold bread until dinner)))