Oatmeal Bread Without Walking Time
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 1 cube fresh yeast, approx. 42 g
- 550 ml water, lukewarm
- 440 g spelled flour type 630 or wheat flour type 405
- 160 g rye flour type 1150
- 2 teaspoons salt
- 25 ml balsamic vinegar or other vinegar
- 100 g sunflower seeds
Moreover:
- 60 g oatmeal, tender
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat.
- Grease a loaf pan and sprinkle with oatmeal.
- Knead all ingredients except the water in a large bowl with the dough hook of the hand mixer and gradually add the water. Knead everything for about 5 minutes. Pour the dough into the mold, smooth it out and sprinkle with the remaining oat flakes.
- Bake in the preheated oven for about 30 minutes on the middle rack. Then reduce the temperature to 200 ° C and bake for another 30 minutes. If necessary, cover with aluminum foil or baking paper if the bread becomes too dark.
- If it sounds hollow when you knock, it`s done.
- Turn out onto a wire rack and let cool down.
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