Buttermilk Bread with Oat Flakes

Summary

Ingredients

• 500 g wheat (or whole wheat flour if there is no mill available)
• 125 g oatmeal
• 350 ml buttermilk
• 1 cube yeast
• 1 tablespoon honey
• 125 g quark, lean
• 2 teaspoons salt
• 0.5 teaspoon ½ anise
• 0.5 teaspoon ½ caraway seeds
• 2 tablespoon oat flakes for sprinkling

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Instructions

1. Grind the wheat into fine flour. Put the flour and oat flakes in a bowl, making a well in the middle. Crumble in the yeast and pour the honey over it. Wait for the yeast to dissolve.
2. In the meantime, heat the buttermilk lukewarm (must be at least 25 ° C, but not more than 40 ° C). Pour approx. 150 ml buttermilk into the well. Mix with the yeast and some flour from the rim of the bowl. Let rise for 15 minutes.
3. Add the rest of the buttermilk, quark, salt and spices. Knead everything well. Cover and let rise in a warm place for about 30 minutes (I put the dough in the oven with the oven light switched on, then it will be between 25 and 30 ° - that`s ideal). Then knead the dough again.
4. Line a baking sheet with parchment paper, place the dough on it and shape it into a loaf (it`s better to make it a little higher, the bread spreads a little while baking and then becomes flatter). Brush with lukewarm water and sprinkle with the remaining oat flakes. Bake at 200 ° C in a preheated oven for about 50 minutes; if you put a refractory bowl with water next to it, the crust will be softer.