Whole Grain – Oatmeal – Honey Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 530 ml water
- 90 g oat flakes, crunchy
- 85 g suar, brown
- 1 tablespoon honey
- 55 g butter
- 1 tablespoon salt
- 1 teaspoon cinnamon, ground
- 30 g yeast, fresh
- 585 g wheat flour
- 225 g wheat flour, (whole rain)
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil and pour it into a bowl. Put in the oatmeal, sugar, honey, butter, salt and the cinnamon. Stir everything with a mixing spoon and let cool down to a lukewarm temperature. Then crumble in the fresh yeast and stir until it has dissolved. Add the two types of flour and knead in by hand. Depending on the flour, you may need some lukewarm water. For me, the information fits so precisely that it becomes an elastic dough. Then knead the dough on a lightly floured work surface for another 5-7 minutes. Then put back in the lightly floured bowl and cover. Let rise in a warm place for about 60 minutes until it doubles in volume.
- Knead again briefly on the work surface, divide, shape into two ovals and place in lightly floured loaf shapes (23 × 12 cm). Cover and let rise for another 60 minutes until the volume of the dough has increased significantly again.
- In the meantime, preheat the oven to 180 degrees. Bake the loaves for 35-40 minutes until they are golden brown in color. Immediately remove from the molds and let cool down on a wire rack.
- The dough makes two loaves of bread, one of which can also be frozen well. It is a type of bread that is very popular here for breakfast.
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