Oatmeal bread

The simplest and fastest, light and useful, without proofing! Oatmeal bread baked according to this recipe is prepared according to old Finnish traditions. It does not need to be kneaded and then wait for the dough to fit — the bread is baked immediately after kneading. I was afraid that it would not bake, but in vain — the bread turned out wonderful!

katushafin

Recipe author

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Composition / ingredients

Servings:

Oatmeal

160

Wheat flour (may take less or more)

400

Water

500

Fresh yeast (or 8 grams of dry)

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 2 % 1 g

Carbohydrates 83 % 35 g

167 kcal

GI: 0 / 29 / 71

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make oatmeal bread? Prepare the products. You can take absolutely any oat flakes, both fast and long cooking. But with long-cooking flakes, the bread will turn out more lush and delicious. Even the cheapest flakes will do. The amount of flour given is approximate, it may take either more or less than stated in the recipe.
Step 2:
Preheat the water to a temperature of about 40 degrees. It is important not to overheat it, yeast, living organisms, will die in a too hot environment. But even in too cold there is no chance to wake up for them. The ideal water for activating yeast should be pleasant to the hand, noticeably warm. Take a dough bowl, pour the flakes into it. Add salt and yeast. Just pour the dry ones, crumble the fresh ones. Fill the flakes with warm water, mix well.
Step 3:
Cover the bowl with a towel and leave for 20 minutes. During this time, good, active yeast will have to wake up and earn. Foam will appear on the surface. The flakes will get wet and increase in size.
Step 4:
Pre-sift the flour, this will not only remove possible impurities, but also saturate it with oxygen, which will make the baking more airy. Start adding the sifted flour to the oatmeal mass. Pour it in small portions, stirring the dough after each. As soon as the mass thickens, stop. Excess flour will make the bread hard. It took me less flour than it says in the recipe.
Step 5:
Take a form suitable for baking bread. Any heat—resistant one will do - iron, silicone, ceramic, glass. Silicone grease is not necessary, others are smeared with vegetable oil. I have a silicone mold, size 20*9 cm. Put the dough into the mold, level the top with a spatula.
Step 6:
Put the bread mold in cold!!! turn on the oven and only then turn it on, setting the temperature to 225 ° C. The bread will be ready in 25-30 minutes. It rises a lot when baking, keep this in mind. The bread should be well browned.
Step 7:
Remove the finished loaf immediately from the mold, transferring it to the grill. Cover the bread with a towel and leave it to cool completely. Fresh bread has a hard crust, but after it lies in the bag, it becomes softer. Inside, the bread is soft and lush. Enjoy your meal!

I really doubted whether such bread would turn out without kneading, proofing and preheating the oven. Therefore, I cooked only half of the portion. But everything turned out great — the bread rose, baked and turned out very tasty! If you bake a full portion, then choose a larger mold than mine.

Important! To make oatmeal dishes always delicious, as well as all the secrets of choosing and cooking, read in an article about oatmeal and hercules .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!