Oatmeal and wheat flour bread

COOKING:
1) Activation of yeast (if dry fast acting): in a glass of warm whey, dissolve 1 teaspoon of sugar and pour in yeast, cover with cling film, and on top with a towel, set aside until a foam cap appears (this is an indicator that yeast has been activated).
2) Sift two types of flour in a bowl.
3) Heat the 230 ml serum to room temperature and dissolve the remaining sugar and salt in it.
4) Pour water with sugar and salt into the sifted flour, as well as activated yeast.
5) Add vegetable oil, ground coriander and knead a soft, elastic dough.
6) Knead the dough for 10-15 minutes. It should become elastic and not stick to your hands. Lubricate the proofing container with oil and lay out the dough, lubricate the surface of the dough with oil slightly. Tighten the bowl with the dough with cling film and put it in a warm place to approach. For 2 hours (should increase by 3 times).
7) When the dough rises three times, you need to knead it and hit the table so that excess air comes out.
8) Roll out the dough into a rectangular layer and roll it into a roll and pinch the edge, no matter what happens when baking. Roll the dough slightly, and put it in a form oiled seam down.
Cover the form with the future bread with a film and put it on the last proofing for 30 minutes.
9) Before baking, make incisions with a sharp knife, lubricate the top of the bread with water and in a preheated oven!
10) Preheat the oven to 220 ° C. Put a bowl of water on the bottom of the oven. And bake at 220C with steam for 10-15 minutes, then remove the bowl with water and bake at 200C – 30- 40 minutes until golden brown. If necessary, turn the bread 180 degrees.
11) After the bread is baked, turn off the oven and open the door slightly, and hold the bread for another 5-7 minutes, no matter what cracked from temperature shock.
12) Take out the bread, cover with a towel, let it cool down a little, pull out of the mold and wrap in a towel, cool on the grill.
Enjoy your meal!