Homemade Flower Bread with Oatmeal, Rye Flour and Seeds

Continuing the theme of home baking. Today I will share the most beautiful bread recipe. Bread flower! I try to cook it more often! As always, I will tell you all the details so that you can do exactly the same! Enjoy cooking!

Ingredients

Directions

First of all, we combine dry ingredients, that is, we send rye flour, oatmeal, flax seeds, and powdered milk to wheat flour (you can not use it, but replace some of the water with milk). We mix.
We make a small depression, where we pour warm water. Crumble the yeast into the water (I have pressed it) – and let it stand for about 10 minutes. Then add salt.
Knead the dough for a few minutes. It took me 360 ml of water. The dough turns out to be soft, slightly sticky (to make it more convenient and easier to knead, grease your hands with oil).
Put the dough into a cup.
Cover the dough with a foil/bag and send it for proofing in a warm place for an hour. Lightly knead the finished dough and divide it into five parts – four 200 g each and one small one weighing 100 g (just enough dough).
Cover the baking sheet with parchment. Roll up sausage petals for bread from four parts of the dough. We spread it on a prepared baking sheet opposite each other – it turns out across. Lubricate the workpieces with water and sprinkle in pairs with flax and sesame seeds.
We send a small piece of dough to the center (round off), grease with water, and sprinkle with poppy seeds. We wrap the “petals” clockwise around the central kolobok, leaving a small distance. We give the bread to rise under a film or a damp towel in a warm kitchen for about 30 minutes. Turn on the oven to heat it up to 175 degrees.
We bake bread in a preheated oven (put a cup of boiling water down) for the first 15 minutes at 175 degrees. Then we increase the heating to 200 degrees (you can remove the cup of water) and bake for another 30 minutes.
It turns out a very fragrant, beautiful and tasty bread!

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Homemade Flower Bread with Oatmeal, Rye Flour and Seeds

Ingredients

Directions

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