Spelled Oatmeal Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g spelled flour type 630
- 250 g spelled flour type 1050 or wholerain spelled flour
- 100 g oat flakes, crunchy
- 0.5 ½ cube fresh yeast
- 1 teaspoon salt
- 350 ml water, lukewarm
- some fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients in the mixing bowl of the food processor.
- Measure the water in a measuring cup. Dissolve the yeast in the measured lukewarm water.
- Now slowly knead the yeast water mixture with the dry ingredients with the food processor to a smooth dough. Then let the dough rise in a warm place for at least 30 minutes until it has risen nicely.
- Slowly tip the dough out of the bowl onto a floured surface. Do not knead anymore, just work out an elongated shape and put in a lightly greased loaf pan. Then cover the dough again and let it rise for about 30 minutes.
- Bake the bread in the preheated oven on the middle rack for 10 minutes at 200 ° C top / bottom heat, then turn the heat down to 180 ° C and bake the bread for another 35 minutes. The remaining time (approx. 35 min.) May vary slightly depending on the oven, so check shortly beforehand.
- Tip: I take the bread out of the mold after 10 minutes before the remaining baking time and put the bread back in the oven. A knock test can then be used to determine whether the bread has been baked.
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