Bread with Potato Broth with Oatmeal
by Editorial Staff
Often, when boiling potatoes, we pour the potato broth into the sink. But on such a broth you can cook homemade bread, amazing in taste, aroma, and texture. Oatmeal will add health and nutrition to your bread.
Cook: 2 hours
Servings: 4
Ingredients
- Potatoes – 500 g (3-4 pcs.)
- Vegetable oil – 1 tbsp + for greasing the mold
- Oat flakes – 75 g
- Sugar – 1 tbsp
- Flour – 140 g (1 glass with a capacity of 200 ml)
- Fresh yeast – 15 g
- Salt – 0.5 teaspoon
Directions
- We cook potatoes for a side dish and at the same time get a decoction for baking bread. Peel the potatoes, place them in a saucepan, and fill them with water. Bring the water to a boil. Cook the potatoes for 20 minutes, until tender.
- Cool 140 ml of potato broth until warm. Pour the broth into a deep wide bowl and add sugar.
- Chop fresh yeast into a bowl with broth, mix, and leave for 5-10 minutes, until a frothy cap appears. Add oatmeal and salt to a bowl. We mix. Pour in the sifted flour and pour in vegetable oil.
- We manually combine all the ingredients into a homogeneous lump. This dough does not need long kneading. Put the dough in a greased bowl and cover with cling film. We leave for 60 minutes to rise.
- The dough has increased 2-3 times – manually knead and release the air. Grease a baking dish with vegetable oil and put the dough into it.
- We leave the form with the dough in a warm place for 30 minutes to rise. Preheat the oven to 200 degrees 15 minutes before the end of the proofing.
- We bake bread with oatmeal in a hot oven for 25-30 minutes. We take the bread out of the mold and cool it completely.
- Bread on potato broth with the addition of oatmeal is ready. Loose crumb, crispy appetizing crust, excellent taste, and pleasant aroma of this bread will leave few people indifferent!
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