Loaf oatmeal

Description

Lush, fragrant homemade bread with a crispy crust and tender crumb. Very tasty and not less useful. Plus, this bread stays soft and does not get stale for a few days.

Ingredients

Flour

150 g
Water

100 ml
Salt

1 pinch
Yeast

0.2 tsp
Oat flakes

100 g
Flour

50 g
Water

100 ml
Yeast

0.2 tsp
Flour

350 g
Oat flakes

50 g
Water

200 ml
Salt

1 tsp
Honey

1 Tbsp
Vegetable oil

2 Tbsp
Yeast

0.5 tsp
Flax seeds

20 g
Vegetable oil
Flour

Cooking

Wheat dough. Mix the sifted flour with salt and yeast. Pour the room temperature water and knead tight dough. To put it in a bowl greased with vegetable oil, tighten with cling film and leave in a warm place for 10-12 hours (overnight).

Oat dough. Cereal mix with yeast and flour, cover with room temperature water and knead the dough (the consistency of thick cream). Tighten the Cup with cling film and leave in a warm place for 10-12 hours (overnight)

Oat flakes pour room temperature water (50 ml), tighten the Cup of cereal with cling film, put in a warm place for 10-12 hours (overnight)

Flax seeds pour boiling water (3 tbsp), cover the receptacle with plastic wrap, put in a warm place for 10-12 hours.

Thus, we have obtained four containers: two of sourdough, oat flakes and flax seeds. All tanks I leave for the night on the kitchen table. As for the yeast: ideally, in both of the dough is 1-1. 5 g of dry yeast. But since not all kitchen scales show a small weight, so the amount of yeast I pointed out in teaspoons.

Wheat sourdough for the morning.

Oat sourdough for the morning.

In the bowl of a suitable size to put both of sourdough, oat flakes, flax seeds.

Add room temperature water (200 ml) sifted flour, salt, honey, vegetable oil and 1/2 tsp of yeast. Knead the dough (don't add all the flour at once, because it may need a little less or more). I proceed as follows: all the ingredients are mixed using a mixer, and then kneaded the dough by hand. The dough should get pretty tight, but not tight.

Put the dough in a bowl, greased with vegetable oil, tighten with cling film and leave in a warm place for 45-60 minutes ( I put it in the oven with the LIGHT mode).

The dough after 45 minutes.

Put the dough on a work surface sprinkled lightly with flour. Punch down, divide into two parts. Each roll out to a thickness of approximately 1.5 cm to Roll by the roll, each round carefully pressing down. Well to take the seam.

Formed the loaves out onto a baking tray lined with baking paper (grease the paper with vegetable oil). Make slanting cuts, cover with a linen towel and clean for proofing for 30-40 minutes.

In half an hour...

Mix tablespoon of flour with three spoons of water. Smear this mixture future the crust of the loaves ( this is optional). Bake bread in preheated to 180°C oven for 40-45 minutes (focus on your oven). If necessary for 10-15 minutes before end of baking cover the loaves with foil.

Cool loaves on wire rack. Get two loaf of 570-580 g each.

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