Bread with oatmeal and old dough

Category: Yeast bread
Bread with oatmeal and old dough

Ingredients

welding:
oat flakes 15g
oat bran 15g
wheat flour 1c 20g
boiling water 100g
dough:
whole brew
old dough 100g
wheat flour 1c or a / c 100g
water 100g
sugar (honey) 1 tbsp. l.
dough:
all dough
wheat flour 1c or a / c 250-280g
serum 80g
dry yeast 4g
salt 5g
vegetable oil 15g

Cooking method

  • This bread has a pronounced taste and aroma thanks to the old dough and the undoubted benefits of the oatmeal. An hour before kneading, remove the old dough from the refrigerator, measure the required amount, break into small pieces and leave to warm at room temperature. I prepare the old dough in advance according to a standard recipe (wheat flour 400g, water 280g, sugar 1 tbsp, yeast 1 tsp), store it in the refrigerator, cutting off the required amount. In this case, the test is 2 weeks old. While the dough is warming up, boil oat flakes (preferably long-term cooking) and oat bran (can be replaced with the same amount of flakes) with boiling water flour, allow to cool to room temperature.
  • Bread with oatmeal and old dough Bread with oatmeal and old dough
  • Knead the dough and leave to rise for 1 hour. Add everything you need for the dough, except for salt and butter, and knead the dough. Knead for about 10-12 minutes, focus on your flour, you should get a soft, but not sticky bun. Add salt and oil and knead for another 3-4 minutes. Leave to come up in a warm place for 1.5 hours, during this time stretch-fold twice. Divide into 2 parts, round and rest for 10 minutes under plastic wrap. Form into bars or a rounded loaf. I made both 1 bar and 1 round loaf. Let them come up in a warm place with steam for 1 hour until they increase 2-2.5 times. Make incisions. Bake in a preheated oven to 230 * C on a hot hearth with steam for the first 10 minutes or in a preheated form with a lid, then reduce T to 200 * C, release steam or remove the lid and bake for another 25-30 minutes. I baked a round loaf in a hot ceramic dish with a lid (warmed up with the oven).
  • Bread with oatmeal and old dough Bread with oatmeal and old dough Bread with oatmeal and old dough
  • Very fragrant, beautiful, airy and healthy bread is ready. Let it cool on a wire rack under a towel. These are the cuts:
  • Bread with oatmeal and old dough
  • Bread with oatmeal and old dough
  • Bread with oatmeal and old dough


Albina
I really like the Admin bread recipe on the old dough. There is always a piece too.
Lina, you will have to try your recipe as well.
Linadoc
Quote: Albina
I really like the Admin bread recipe on the old dough
After this recipe, I fell in love with bread on the old dough.
Albina
Quote: Linadoc
After this recipe, I fell in love with bread on the old dough.
Tumanchik
So warm and sunny from such bread! Thank you
Linadoc
Irina, Thank you!
lappl1
And I also love bread on old dough - a win-win option. I haven't done it with oatmeal yet. Need to try. Thanks for the recipe, Linochka!
Galina S
very interesting recipe thanks, I will bake
Linadoc
Luda, Galyathank you girls! ... I liked the ceramic mold better - fluffier and thinner crust. For me, a regular pancake maker acts as a ceramic mold. It is more often used for its intended purpose, but occasionally for bread and for languishing.
Bread with oatmeal and old dough
stanllee
Wonderful bread. airy, weightless.
Linadoc
Maryana, Thank you! It's still very fragrant.
Loya
Linadoc, Thanks for the recipe! I bake this bread every weekend! Delicious! Here he is:
Bread with oatmeal and old dough
Linadoc
Loya, oh what a beauty! Clever girl!

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