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Oat Bread

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Tempo de preparo

90 min(s)


6 servings


  • Whole milk | 2 cup
  • Oat flakes | 1 cup
  • Flaked oats for sprinkling on top |  to taste
  • Honey | 1/2 cup
  • Organic Yeast | 1 tablespoon
  • Cold butter | 4 tablespoon
  • Warm water | 1/2 cup
  • Whole wheat flour | 3 cup
  • White wheat flour | 2 cup
  • Salt | 1 tablespoon
  • Beaten egg for brushing | 1 unit(s)


  1. Heat the milk in a medium saucepan over low heat until it is hot but not boiling.
  2. Turn off the heat, add the oatmeal and let it cook with the lid on, stirring occasionally, until it is lukewarm.
  3. In a bowl, mix the warm water, yeast and honey, and leave for five minutes, until frothy.
  4. Add this yeast mixture to the oatmeal
  5. In a large bowl, whisk together the whole-wheat flour, white flour and salt.
  6. Add the oatmeal and the melted butter and mix with a wooden spoon until a soft dough forms.
  7. Transfer to a floured surface and knead with floured hands, adding just enough flour to prevent the dough from sticking to your hands.
  8. Form a ball and transfer to a large, oiled bowl, turning the dough inside it to coat it with a film of oil.
  9. Cover with plastic wrap and let it ferment for 1 to 1 ½ hours, until doubled in size.
  10. Divide in half and mold the buns to fit the molds.
  11. Cover with a tea towel and leave to ferment for another hour, until doubled in size.
  12. Meanwhile, brush the top of the buns with the beaten egg and sprinkle with the oatmeal.
  13. Bake in a preheated oven at 190°C for 40 minutes.

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