Summary

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

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Instructions

1. Dissolve the yeast in the lukewarm water and add the salt.
2. Set the glass aside for a good 30 minutes.
3. (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)
4. Then put all the remaining ingredients in a bowl, add (yeast) salt water and mix everything together very well.
5. (You should knead the dough vigorously for at least 5 minutes, as far as possible, 7-10 minutes are best)
6. 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)
7. The dough can also be completely prepared in the bread maker!
8. After resting, knead the dough briefly again as well as possible.
9. Now put the dough in a loaf pan or special bread pan and cover again for at least 45 minutes.
10. After rising, put the form in the preheated oven and bake at 200 ° C top / bottom heat.
11. After a good 10 minutes, switch down to 180 ° C and bake for another 40 minutes.
12. 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