Oatmeal Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g flour
- 100 g oatmeal
- 150 g sourdouh (wheat)
- 5 g yeast, fresh
- 10 g salt
- 1 teaspoon sugar
- 200 ml water
- 100 ml milk, lukewarm
- 20 g butter, soft
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm water and add the salt.
- Set the glass aside for a good 30 minutes.
- (The yeast can also be omitted if you have leavened leaven. The leavening force would then be completely sufficient, only the walking time would be slightly longer)
- Then put all the remaining ingredients in a bowl, add (yeast) salt water and mix everything together very well.
- (You should knead the dough vigorously for at least 5 minutes, as far as possible, 7-10 minutes are best)
- Now cover the dough and let it rest in a warm place for at least 60 minutes. (The dough becomes relatively sticky, which is normal, so please do not add any more flour)
- The dough can also be completely prepared in the bread maker!
- After resting, knead the dough briefly again as well as possible.
- Now put the dough in a loaf pan or special bread pan and cover again for at least 45 minutes.
- After rising, put the form in the preheated oven and bake at 200 ° C top / bottom heat.
- After a good 10 minutes, switch down to 180 ° C and bake for another 40 minutes.
- The oat flakes taste particularly good in bread when they are briefly toasted in a pan without oil. You then get a fine, nutty note
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