Wheat and Oat Bread
by Editorial Staff
Not all stores have oat bread available, but those who have tried it once are likely to look for it. You can make your own oat bread. Having decided on this, you will find out that it is correct to call such bread “wheat-oatmeal” because to make it, you will have to add 2-3 times more wheat flour than oatmeal, since there is practically no gluten in oatmeal, and without wheat flour, the dough will not knead. Bread with oat flour turns out to be more crumbly and less airy than pure wheat bread, but it tastes different, it seems to me, for the better. For decoration, the bread is sprinkled with oatmeal.
Cook: 6 hours
Servings: 10
Ingredients
- Water – 350 ml
- Brown sugar – 30 g
- Oatmeal flour – 125 g (1 glass with a capacity of 200 ml)
- Wheat flour – 350 g (3 cups)
- Dry yeast – 6 g
- Salt – 0.75 teaspoon
- Sunflower oil (for lubricating hands and forms) – 20 ml
- Egg (or water) – to grease the bread
- Oatmeal flakes (for decoration) – 5 g
Directions
- We select a little (literally a couple of tablespoons) of wheat flour and leave it on the floor of the table when working with the dough. We combine wheat and oat flour, dry yeast, sugar, and salt. We sift all this together twice (to saturate the dry ingredients with oxygen).
- We add water. First, knead the dough in a bowl. We spread the dough on the table, sprinkled with wheat flour.
- Knead the dough by hand so that it becomes homogeneous and elastic (this takes a lot of time). We grease our hands with sunflower oil as needed to make the dough easier to knead.
- Place the dough in a deep bowl, cover with a plastic wrap or towel, and place in a warm place to ripen (the temperature should be above room temperature, but not above 40 degrees).
- We are waiting for the dough to double. This may take several hours, depending on the temperature and quality of the yeast. Knead the matched dough and leave it warm again to ripen. The dough should come up faster this time.
- From this amount, you get two small loaves or one large one. We grease a form (or two small forms) for baking bread with vegetable oil. We spread the dough in a mold, grease it with a slightly shaken egg or water, sprinkle with oatmeal, and leave it for proofing for about half an hour or an hour.
- When the dough has come, heat the oven to 190 degrees. Place the bread in the oven and bake for 35-40 minutes. Leave the finished wheat-oat bread in the oven to cool slightly. We have got a ruddy, fragrant, crunchy warm oat bread.
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