Honey and Oatmeal Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 4 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml water, warm
- 60 g oat flakes (whole rain)
- 15 g yeast, crumbled
- 60 ml honey
- 2 tablespoon oil, heat-resistant, e.g. peanut oil
- 0.5 tablespoon ½ salt
- 300 grams flour
- 2 tablespoon butter, melted
Print Recipe
Pin Recipe Instructions
- Pour 150 ml of water into a bowl and add 50 g of oatmeal. Pour the remaining 50 ml of water into a second bowl and add the crumbled yeast. Let both go for 15 minutes.
- Add the water and oatmeal mixture to the water and yeast mixture. Add the honey, oil, and salt. Gradually stir in the flour with the dough hook of the hand mixer until the dough is no longer sticky and can easily be shaped into a loaf (maybe a little more or a little less flour is needed). Towards the end, the mixer probably fails against the hard dough. Then continue working with the hands.
- Grease the baking dish with a little oil and add the batter. Wrap the baking dish in cling film and let the dough rest at room temperature for 1.5 hours.
- Take the dough out of the baking dish and roll it a little. Cut it into 8 equal pieces. Grease the baking dish with a little oil. Shape the 8 pieces into balls with your hands and place them tightly in the baking dish. Now place the tea towel over the baking dish and let the dough rest for another 1.5 hours at room temperature.
- Preheat the oven to 175 ° C. The dough should now have risen nicely. Pour the melted butter over the batter in the baking dish and sprinkle 10g of oatmeal on top.
- Put the baking dish in the oven and let it bake on the middle rack for about 40 minutes.
- The bread tastes great, even without additives. And of course excellent with butter and honey or cheese and sausage.
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