Oat-wheat cakes with "live" oat milk with spelled flour

[First, prepare the oat milk.]

Oat-wheat cakes with "live" oat milk with spelled flour

Category: Yeast bread

Ingredients
Wheat flour	200 g
Meal flour	40 g
Lobe: Oatmeal flakes + water	30 g + 70 ml
Oat milk (water)	200 ml
Yeast	3-4 g
Salt	1 tsp
Honey	0.5 tsp
Softened butter	10 g
Vegetable oil (I have from macadamia nut)	1 tbsp. l.
For sprinkling: oatmeal, fennel, sesame, etc.
For oat milk: sprouted oats + water	100 - 140 g + 1 l

Cooking method

• Oats can be used to make a kind of milk that can be used as a substitute for cow's milk. Most often it is made from flakes or grains. I made "live" milk from sprouted oats and used some of it to knead bread. I wanted the cakes to be super oatmeal!
• The idea was also to make the cakes very soft, airy and crispy at the same time, like small ciabatta, but with a lighter dough, that is, more dietary.
• First, prepare the oat milk.
• To do this, pre-soak the oats for two to three hours, rinse twice and leave at room temperature for germination. It's even better to choose a cooler room.
• We take only special tested unprocessed oats. For example this:
• 
• We wash it once a day. My oats sprouted in a day and a half.
• 
• We take all the oats, wash, add oats and a liter of purified or boiled water to the blender, beat for 2-3 minutes until the oats are completely chopped.
• 
• Then we filter it through a sieve and cheesecloth in two layers. (I have
• there are two strainers, I filter successively through them, first through the large, then through the fine.)
• We use some of the milk to knead the dough.
• 
• Making the dough
• Soak the oatmeal for two hours in hot water (not boiling water).
• 
• In the bowl of the food processor, in which we will knead the dough, pour all types of flour, add a loaf of flakes and oat milk. (Shake the milk well before pouring it out of the jug.
• Add yeast and stir until all ingredients are combined. Let stand for 10 minutes.
• Then we begin to knead at medium speed, gradually adding softened butter and then vegetable oil, at the end salt and honey. The dough is sticky, at high speed it is completely wound on the hook, after stopping it falls off, slowly flows down, without tearing. So the gluten is well developed. We leave it to come up for an hour and a half, knead it again and let it come up.
• 
• After the second approach, we carefully transfer it to a table well-dusted with flour, form a quadrangle by folding, flat enough, transfer it to a baking sheet with a non-stick rug on which we will bake the cakes. Cover with a towel and let it come up.
• 
• When the dough doubles in size, carefully stretch it on a baking sheet with a rug to a size of 30x30 cm.Cut with scissors into squares, sprinkle them with water and starch and sprinkle with seeds, flakes, or simply prick with a fork. We give space under a towel or under a film in a warm place for 20-30 minutes.
• 
• We bake the cakes in a very well-heated oven at 220 C with steam for five minutes, then lower the temperature to 180 and bake until tender. Don't blush them too much. The top should be the same color as that of the ciabatta. We must try to provide them with an explosive rise and quick baking, so as not to dry out.
• Remove the cakes and place them on a wire rack or wooden board, cover with two towels and let them cool.
• Result
• The result is a delicate and airy crumb with a slightly nutty flavor. The taste of real bread, suitable for everything, even with honey and butter, even with salami and pickled cucumber, even with milk or fermented baked milk. Mind-blowing aroma when baking!
• Remain soft the next day.
• 
• We love country-style pastries, so I cut a layer of dough into tortillas with scissors. It turned out simply and quickly.
• The structure looks and tastes almost "ciabatta", but more tender, although the dough is slightly thicker than required for a classic ciabatta.
• We liked it very much in comparison with my first option.
• We managed to achieve this result the second time around.

Note

Oats (Avena sativa) have been known as a cereal for a long time. During excavations in Egypt, seeds of wild oats were found more than 2000 years old. But they began to grow oats as a food crop for the first time in Europe, in the Bronze Age. Since oats tolerate a cold climate well, they then spread around the world, and today the USA, Canada, Belarus, Finland, Poland and Germany are among the largest commercial oat producers.
Since ancient times, oats have been used for medicinal and even cosmetic purposes.
The Roman historian Pliny and his contemporaries noted in their medical treatises that oats can be used to soothe and protect the skin. Due to this property, oats and their extracts became popular in cosmetics in the 1930s.
The ancient Romans talked about the beneficial properties of oats, which were used as an external and internal remedy in many medical and nutritional textbooks of that time. Oats contain a lot of calcium, iron, potassium, sodium, magnesium, phosphorus, zinc, vitamins B1, B2, PP, E. It is also worth noting the high content of carbohydrates, proteins and lipids (fats) in comparison with other cereals. Oats also contain avenanthramides, which act as antioxidants and have antihistamines and anti-anxiety effects.

Cosmetics and medicines that contain oats and oat extracts have anti-inflammatory effects, relieve itching and skin irritation.

Oats, thanks to the amino acids methionine and magnesium contained in it, have a positive effect on the normal functioning of the central nervous system. Proteins and fiber from simple oatmeal improve all metabolic processes, promote the growth and development of muscle tissue. A bowl of oatmeal contains a quarter of the daily value of soluble fiber, and three-quarters of a glass of dry rolled oatmeal covers the entire daily need for fiber.

Oatmeal also stimulates the gastrointestinal tract, reducing the risk of various types of cancer in this part of the body, and is useful for gastritis and stomach ulcers. Oatmeal is a beauty porridge, as it is rich in biotin (a B vitamin), which is good for the skin and prevents dermatitis. Oatmeal is an easily digestible product that is good for everyone.
But everything is good in moderation! For people with diabetes and those who are overweight, the amount of oatmeal consumed must be strictly controlled.

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: nyam: I really liked the idea and the bread ... I seem to have oats .. I'll try to sprout ..
Didn't you add sprouted buckwheat to bread?

: nyam: I really liked the idea and the bread ... I seem to have oats .. I'll try to sprout ..
Didn't you add sprouted buckwheat to bread?

No, Anechka, I thought and did not confuse it, the more it would have to be chopped, the amount of milk must be counted again, etc. Thank you!

I'll try to germinate ..

Anya! Now I will add that you can take only checked oats, not processed, special for germination!

special for germination!

I have a rustic one, usual immediately from the field (:

I have a rustic one, usual immediately from the field (:

And they don't process it? After all, it is then thrashed?

[Rada-dms]

Rada-dms, no-no, the same as yours-in the skin

[AnaMost]

AnaMost, I mean something else! He could be pollinated with something while he was growing, taking into account that they would then be threshed.

[Rada-dms]

Rada-dms, I don’t know. But they feed the cattle straight with peels, they do not thresh ... I don't think they were treated with something very harmful

[Olya]

A real master class on real country pastries! Thank you, Olya! I wanted to go to a village hut with a real Russian stove. Better yet, it should be on the street under a canopy. So that the aroma of baking spreads throughout the area ...

Olya, I love your recipes! It's beautiful, it's interesting and it's delicious even from the screen! Thank you!

I wanted to go to a village hut with a real Russian stove. Better yet, it should be on the street under a canopy. So that the aroma of baking spreads throughout the area ...

You, Marinochka, voiced my dream! Maybe now it will come true! And then I only bake in a bread machine at the dacha!
Thank you for such a great impression of the recipe - the mood is super now !!

Olya, I love your recipes! It's beautiful, it's interesting and it's delicious even from the screen! Thank you!

Ira, my dear! : girl-yes: Thank you for your willingness to always be there!

It would be interesting to try

It would be interesting to try

Soft, pleasant, unsweetened ciabatkas even on the second day. You can mold them more magnificently. The crust is interesting, it seems to be there, but also not rough.

Olya, is the yeast dry? There is no spelled flour. What can replace it? And further. There is no kneader. Can you knead the dough in HP?

[Tashenka]

Tashenka, yes, dry, for this amount of fresh yeast flour you need more.
Polbyanaya can be replaced with second-grade flour or whole grain, you can take the highest one and add bran, you can even quite a bit buckwheat or rye.
It will mix well in C / P, only the dough with flour, as I remember, was not heavily hammered. The cakes are soft and airy. We liked it very much. They are much more interesting than rye biscuits, of course, for my taste.

Olya, thanks. We don't have flour of the first grade in our stores, and I'm not even talking about the second one. For a year I rejoiced at baking on first-class flour, but the enterprise from which they were taken was closed, so ... I sometimes buy whole grain, but the price-ah-ah ... Well, at least now, besides the "French thing", "Ryazanochka" has appeared ... The price is much nicer, and the quality is no worse. And the bran is sold mainly in the form of crisps. Oh, something I was different! I'll get out! I'll bake it anyway!