Oatmeal "Haferbrot" in the oven

Category: Sourdough bread
Kitchen: german
Haferbrot oat bread in the oven

Ingredients

Leaven
starting culture 15 g
wheat flour 2nd grade 150 g
water 150 g
dough
all leaven
oatmeal or ground flakes 100 g
wheat flour 250 g
water 135 g
salt 10 g
honey 40 g (2 tbsp. L.)
rapeseed oil 50 ml
spices for bread (coriander, anise, cumin, fennel) 1 tsp

Cooking method

  • 1. Knead all the ingredients into a smooth, pleasant, slightly sticky dough. Add either flour or water if necessary. (added 2 tablespoons flour)
  • 2. Leave alone for 40-50 minutes.
  • 3. Knead thoroughly again.
  • (French bread maker is suitable for kneading)
  • 4. Form an oblong piece and place in a greased form (25 X 10 X 9) (Length, width, height).
  • 5. Proofing for 1.5 - 2 hours at a temperature of 24 C.
  • 6. Bake with steam, in an oven preheated to 200 C, for 10-15 minutes.
  • 7. Reduce the temperature to 180 C and bake the bread for another 40 -45 minutes.
  • I immediately took the ready-made lactic acid sourdough on whole-grain wheat wallpaper, instead of rapeseed oil I took mustard oil, I also did not have a shape, so I got a gingerbread in a detachable form for the cake)))
  • Haferbrot oat bread in the oven

The dish is designed for

1 roll

Note

I found the recipe from Irina (harrybo) 🔗
"Fine, slightly spicy, bread. Suitable for absolutely any accompaniment, from sausages to jam! The recipe is taken from the book: Der Sauerteig - das unbekannte Wesen"

sooooo soft, delicious gingerbread I got.

Merri
Lida, thanks for the recipe, it seems interesting to me!
fray Zayac
it is very good for people with jaw problems ... for the elderly, for example. the crust is soft too
Merri
Yes, already in the bookmarks, useful for the future!
fray Zayac
well, it would be better, of course, to do without jaw problems
Persefona
And what does "starter culture starter" mean?

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