Finnish oat bread in a bread maker

Category: Yeast bread
Kitchen: finnish
Finnish oat bread in a bread maker

Ingredients

Water 250 ml
Dry yeast 4 g
Sugar 1 tsp
Salt 0.75 tsp
Oat flakes 60 g
Wheat flour (1 grade) 250 gr.
Pumpkin seeds 1 tbsp. l.
Fitness mix for sprinkling 1 tbsp. l.

Cooking method

  • In the process of preparing for the upcoming post, I was looking for recipes for lean dishes, and came across an interesting recipe for quick wheat-oat bread. I slightly adapted the recipe for HP and dry yeast, and a few more amendments.
  • Since I was lucky with my husband, so with a bread maker, respectively, too .... said - I want a good one! Presented with Bork X800. This I mean that in the baking process I used programmable modes in which I myself set what and how much to do.
  • Stage 1. We mix warm water, oatmeal, sugar, salt and yeast (I have a fast-acting Fermipan) in a bucket of HP and get gruel, which we send to HP or any warm place for proofing for 20 minutes at a temperature of 32 degrees (Celsius).
  • Stage 2. We create a program: Kneading 1 - 5 minutes, Kneading 2 - 8 minutes, Proofing - 30 minutes, Deboning - 0 minutes, Baking - 45 minutes (140 degrees c.).
  • In the process of the 1st kneading, we slowly pour flour into our porridge (do not forget to sift) and help stir the dough with a wooden or silicone spatula, scraping it off the walls and taking it out of the corners. Then add the seeds in the second batch. And we interfere - we interfere - we interfere ... The dough turns out to be thick, soft and sticky, not like the classic wheat.
  • After the second kneading, we moisten our hands with water, take out a spatula so as not to break the back of the bread, and try to form our bread, moisten it and sprinkle it with a fitness mix.
  • Finnish oat bread in a bread maker
  • We are waiting for the proofing process, during which the dough increases by 1.5-2 times, sprinkle with water before baking and wait patiently!
  • The bread is ready, I take it out, grease it with sunflower oil on all sides and wrap it up.
  • And no matter how much and how much you explain to me the wrongness of my act, but I still always cut off a piece of hot, so the "pellets" in the photo will be visible. The bread is nice, without the oat flavor I was expecting, tender with a crispy crust!
  • Finnish oat bread in a bread maker

Time for preparing:

2 hours

serzh
Why Finnish?
Peppercorn
I took the recipe already with SUCH name, only adapted it for grams, tremors and a little under HP. I left the name.
serzh
Good. Let's try to bake it on Friday.
serzh
By the way, I have already made bread with oatmeal, they also do not feel it. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2726.0 Pumpkin bread from Stеrn.
Peppercorn
I was really looking forward to the oat flavors ... or sluggishness or something at least ... but no ... I was afraid that it would be wet and stick to my teeth, but I didn't wait for that either .... I think if we take wheat of the highest grade and volume increase my recipe, then it will be even more magnificent and more beautiful and increase the proofing, but I am an opponent of the highest grades and prefer utility to aesthetics!

Pumpkin handsome! The color is amazing!
lungwort
: hi: I liked it. I'll try to bake it. True, I have a Panasonic, but I think there will be no problems.
Peppercorn
Quote: lungwort

: hi: I liked it. I'll try to bake it. True, I have a Panasonic, but I think there will be no problems.

Observing the posts of the inhabitants of the forum, I realized only one thing ... it doesn't matter what kind of technique you have ... the main thing is to put your soul into your baked brainchild !!! And, of course, feeling the dough ... and monitoring the expiration date of the products would also be useful.

So you will succeed ...! I learned... .

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