Bread with oatmeal

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make bread with oatmeal? Prepare the necessary ingredients for this. Make the water a little warm. This will start the yeast fermentation process faster. Sift both types of flour through a sieve to saturate it with oxygen. Thanks to this, the finished bread will be more airy. You should not cook bread only with oatmeal. Wheat flour gives bread its stickiness and porosity.

2. STEP 2

   

   Pour both types of flour into a spacious bowl and add compressed yeast. Grind the yeast and flour into crumbs. It is convenient to do this with your hands to feel the consistency. To avoid filling the dough with flour, leave a small amount of it separately so that you can add it later, if necessary, when kneading the dough.

3. STEP 3

   

   Then add salt to the flour and pour in water. Start kneading the dough. At first it may seem like a lot of water. Gradually the dough will become thicker.

4. STEP 4

   

   Continue kneading. Knead it well.

5. STEP 5

   

   Form the finished dough into a bun and place it in the dough bowl. Cover with a towel and leave in a warm place for 1-1.5 hours. When forming a bun, you can grease your hands with vegetable oil.

6. STEP 6

   

   After an hour, the dough has increased in volume. Punch it down and form a new bun.

7. STEP 7

   

   Immediately place the dough on a baking tray, the bottom of which is lightly greased with vegetable oil. Cover the dough again with a towel and let it rise for another hour.

8. STEP 8

   

   This time the dough rose much better. Make cuts with a sharp knife. They are necessary so that the dough does not tear during baking, but spreads evenly along the cuts. Brush the top of the bread with water to ensure a crispy crust. Bake the bread in an oven preheated to 220 degrees for 10 minutes, then reduce the heat to 200 degrees and leave it in the oven for another 30 minutes. Be guided by your oven.

9. STEP 9

   

   The finished bread will be deliciously golden brown on all sides. Remove it from the oven and cool, wrapped in a towel. Serve slightly warm or completely cooled. Bon appetit!

Comments on the recipe

Testomania

26.11.2023

4.7

For bread with oatmeal, I still activated the yeast; it was in my freezer and I definitely needed to check it. So I diluted them in warm water, added a little flour and a pinch of sugar and left them at room temperature for a while until bubbles appeared. And then she kneaded the dough, adding a little vegetable oil herself. The dough turned out to be very unusual to the touch, soft, sticky, and at the same time it came away well from the walls of the bowl. I did it twice, just like the author, once in a bowl, the second time on a baking sheet. I baked it for a very short time, the bread did not hold its shape well on the baking sheet, spread a little and became flat, so it cooked quickly. I wouldn't say I was disappointed with this shape of bread (flat bread has more of a great crispy crust), but next time I'll make it pan-shaped. The taste of my bread is not much different from regular bread, but the texture is much more tender. The author writes that the structure of her bread turned out to be denser, but for me, on the contrary, it is loose and even velvety, probably this depends on the quality of the oatmeal, I used the Russian “Kudesnitsa”. We cut the bread almost cooled down, spread it with butter and ate almost the entire loaf with the whole family over tea; we ended up with such a wonder instead of a pie))) Thanks for the recipe!