Oatmeal – Baguette Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g wheat flour, 550
- 250 ml water
- 20 g yeast
- 1 teaspoon beet syrup
- 200 g wheat flour, 550
- 50 g oatmeal
- 10 g salt
- 3 tablespoon olive oil
- 50 ml water
- Flour, for molding
Print Recipe
Pin Recipe Instructions
- Make a pre-dough from the first 4 ingredients and let it rise about twice as much.
- Then knead well with the remaining ingredients and let rise twice.
- If necessary, fold the dough in between.
- Shape the dough into 8 baguette rolls and place them on a baguette tray to cook for the last time.
- Make a cut at 3/4 cooker.
- Spray vigorously with water again before baking.
- Bake with steam at 250 ° C for about 10 minutes until the rolls look brown and crisp on the outside.
- Lower the oven to 180 ° C and bake the rolls for about 5-10 minutes (depending on the oven).
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