Peanut Butter – Jam – Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g oat flakes, (rainy)
- 160 g honey
- 50 g butter, (sliced)
- 1 tablespoon salt
- 355 ml water, (boiling)
- 535 g wheat flour
- 300 g wheat flour, (whole rain)
- 21 g yeast, (fresh)
- 1 teaspoon honey
- 125 ml water, (lukewarm)
For the filling:
- 250 g peanut butter, (creamy)
- 200 g jam (raspberry or strawberry)
Print Recipe
Pin Recipe Instructions
- Put the oatmeal, honey, butter, salt in a bowl. Pour the boiling water over them and stir until the butter has melted. Set aside for about half an hour until this mixture is only lukewarm.
- Then mix the two types of flour in a bowl and make a well in the middle. Mix the yeast with the honey in a bowl and add the water. Stir briefly and pour the yeast mixture into the well. Stir something into the flour with your finger. Now add the lukewarm oatmeal mixture and knead everything into a dough. Depending on the flour, you may need some more water. With me, the information is so exactly correct.
- It should be a soft, but not sticky dough, which you then put on a lightly floured work surface and knead briefly until it is nice and elastic and then you give it back to the bowl. Cover it and let it go for 1 - 1.5 hours in a warm place. It should have doubled in volume.
- In the meantime, flour two loaf tins measuring 23 × 12 cm.
- When the dough is ready, take it out of the bowl and knead it briefly. Divide it into two equal parts and roll one out into a rectangle of 35 × 25 cm. Spread half of the peanut butter on this, leaving 2cm free at the edges. Then spread the jam evenly over the peanut butter. Now roll up the dough from the short side and press the seam a little into the dough with your fingers. The two ends are also pressed together and the dough is placed in one of the molds with the seam facing down.
- You do exactly the same with the second half of the dough.
- Cover both shapes with a damp cloth and let them rise in a warm place for about an hour. They should have increased their volume significantly.
- In the meantime, preheat the oven to 180 degrees. Then put the two forms in the oven and bake the bread for about 35-45 minutes. Take out, leave something in the tin and then turn out onto a wire rack. Let cool down completely before cutting.
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