Personally, I never make a pre-dough at the beginning, because my braid always works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do it as you know it.
First, mix half of the lukewarm milk with salt and yeast well in a glass and set aside for 30 minutes.
Briefly toast the oat flakes in a pan. This gives them a particularly fine aroma, but can also be left out.
In a bowl, briefly knead the flour and soft but not too runny butter and add the oat flakes. Add the yeast mixture as well as egg, remaining milk and sugar and knead vigorously for at least 10 minutes, either with the machine or with your hands. It is important that you knead long and vigorously until a smooth dough is formed.
Cover the dough and let it rest in a warm place for at least 1.5 hours until the dough has increased in volume. (Of course you can also have all of this prepared in the bread maker)
After resting or rising, whip the yeast dough again vigorously and knead well.
Now divide the dough into 3 parts and roll them into strands of the same length, which should not be too thin. Now braid them into a tight braid. (4, 5 or 6 strands can also be braided, depending on how you like it)
Place the braid on a well-greased tray or on a baking sheet lined with baking paper and cover again for another 30-45 minutes until the dough has visibly increased its volume.
Now bake the braid in a preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30-35 minutes. (Since every stove heats differently, it may take a little longer, but please do not let it get too dark, otherwise the braid will be too dry.
For a nice crust I brushed the braid with a beaten egg and put some sugar on the dough before I put it in the oven to bake.
The braid becomes very loose and fluffy and stays fresh for a long time.
The oat flakes make it particularly fine and give it a fine, nutty note.
If you like, you can also add raisins to the batter.
Ingredients
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