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Oat bread with sesame

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Oat bread with sesame

"Fácil, extremamente fácil, para você e eu e todo cozinhar junto". Pão sem lactose, sem trigo e sem sova! Fácil e rápido! Read more


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Tempo de preparo

30 min(s)


5 servings

Mariana Melo

  • Ingredients
  • Recipe
  • Egg1 unit(s)
  • 1 tbsp Ghee or clarified butter15 g
  • 1 tsp dry yeast5 g
  • 1 tbsp demerara or brown sugar12 g
  • 1/2 cup fine rolled oats50 g
  • 2 tablespoons of sweet sprinkles16 g
  • 1 teaspoon unpeeled sesame seeds6 g
  • 1 teaspoon salt0.5 g
  • Oregano to taste0.1 g
  1. Start by making the yeast "sponge". In a separate small bowl, add the yeast, sugar and warm water. It's the ideal temperature of the water, it's the one where you can stand with your finger in the water without feeling it burn.
  2. Book the rice flour in a bowl, and add the salt on the sides and make a ′′ little hole ′′ in the middle of the flour. Wait 10 minutes or until the yeast reacts, forming a very foamy texture with a strong smell.
  3. Carefully add the sponge to the center of the flour, and mix gently with the fuê.
  4. Add the oats, sprinkles and sesame seeds, mixing well. Portion the batter into cupcake molds (45g) or into a small, non-stick English cake tin. If you make it in an aluminum pan, grease it with olive oil before pouring the dough.
  5. Sprinkle sesame, oregano and grated parmesan cheese (optional). Let it rest for 15 to 20 minutes, or until it doubles in size. Bake in a preheated oven at 200°C for 10 to 12 minutes, if using cupcake liners. And in a larger form, let it bake for 15 to 20 minutes.

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