• Flour
  • Whole
  • Olive Oil

Oatmeal Bread

  • Cooking Time:

  • Prep Time:

  • About:

  • About 12-15 Rolls:

  • Oat Mixture
  • 45 g Oats (Quick)
  • 70 g Whole Wheat Flour
  • 250 ml Water
  • 1 tbsp Honey
  • 1 tbsp Molasses
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • Yeast Starter
  • 60 ml Water
  • .25 tsp Sugar
  • 2 tsp Yeast (active dry)
  • Remaining Flour
  • 250 g Flour
  1. Directions:

  2. Mix oats and whole wheat flour. Bring water to a boil and stir into flour mixture. Mix in the honey, molasses, oil and salt and let cool. This may take about 30 minutes to an hour.
  3. Mix water with the yeast and sugar, stirring to dissolve yeast. Let rest for about 5 minutes, until foamy and then mix with cooled oats mixture. Add remaining flour and knead dough, until elastic and smooth. Coat dough with oil, and leave in a bowl, covered. Let rise for about 1 hour.
  4. Next, shape the bread into a loaf, or rolls (77 g pieces). Place on pan with parchment paper or directly on a pizza stone. Using water, moisten top of loaf and sprinkle with oatmeal.
  5. Cover with a towel and let rise a second time until dough is light and airy again. This may take up to 30 minutes.
  6. Preheat oven to 230 C (450 F). Slash the top of the loaf with a knife. Optional: leave a pan of water in the oven to add steam and make the bread even crisper on the outside..
  7. After putting into oven, reduce temperature to 200 C (400 F). Bake for 30-40 minutes. Let bread cool before slicing. It is a very moist bread recipe.