Loaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g flour (wheat flour type 405 or 1050)
- 40 g yeast, fresh
- 5 g suar
- 0.5 liter ½ milk, lukewarm
- 250 g oat flakes, hearty
- 20 g iodized salt
- 60 g butter
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a small hollow. Crumble the yeast. Pour into the hollow with sugar and milk and mix with about 2/3 of the flour to form a thick dough. Cover with the remaining flour and the oat flakes. Sprinkle salt on the edge of the bowl. Cover the dough with a cloth and let rise in a warm place for 20-30 minutes. Add the butter and egg and work everything through well. Let rise for another 20-30 minutes. On a floured work surface, divide the dough into three pieces, form balls out of them and shape them into three long (sheet length) baguettes. Place the bread on a greased baking sheet, brush with milk and cover and let rise for another 15 minutes. Make eight to ten approx. 1 cm deep cross-sections on each loaf, brush with milk again and bake on the middle shelf for approx. 20-25 minutes at 220C (fan oven 200C.
- Tip: The bread will be nice and crispy if you put a heat-resistant container filled with water in the oven.
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