Summary

Ingredients

• 400 ml boiling water
• 100 g oat flakes, crunchy
• 100 g whole wheat flour
• 25 g suar, brown
• 1 teaspoon salt
• 60 g butter or mararine
• 1 pack dry yeast
• 50 ml water, lukewarm
• 600 g wheat flour, possibly a little more
• Rolled oatmeal

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Instructions

1. Pour the boiling water over the oat flakes, wholemeal flour, sugar, salt and butter, stir and let stand until the mixture is lukewarm. Mix the yeast in the lukewarm water and add to the pre-dough, stir well. Knead in enough flour to create an elastic, no longer sticky dough - it is best to first work with the dough hook and then with your hands. Cover and let the dough rise in a warm place for about 1 hour. Shape the dough into two loaves of bread, roll them in oat flakes, and use a knife to score several times across the top. Let rise again for 1 hour. Place an ovenproof dish with water on the bottom of the oven. Bake the bread at 190 ° C for about 30 - 40 minutes. They are done when they sound hollow when you knock on them below.