WHB #49: Oatmeal bread

This week the Weekend Herb Blogging comes back to Utah, where Kalyn is doing the recap.

WHB #49 Every now and then you find a field with oat in Schleswig-Holstein. The oat is a species of cereal grain, and the seeds of this plant. Oats are often served as a porridge made from crushed or rolled oats. Oats are also used in Scotland for brewing beer. Last year I tried it in Plockton. Oats differ from other cereal grains. Oats build panicles not ears for the seed.
Oats are generally considered healthy. As oat flour or oatmeal, they are also used in a variety of other baked goods: cookies or bread. You have to bake oats together with wheat because of the lack of gluten. So did I for the

Oatmeal bread

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Oatmeal bread Button German
Categories: Bread, Oats, Yeast
Yield: 1 loaf à 1160 g

250 grams Oatmeal
300 ml Milk
450 grams Bread flour
30 grams Yeast, fresh
1 tbsp. Sugar. leveled
1/8 liter Water, lukewarm
3 teasp. Salt
60 grams Butter, melted

========================== ALSO NEEDED ==========================
1 Loaf pan 25 cm
Milk to brush
10 grams Oatmeal to sprinkle

============================ SOURCE ============================
3-7742-3084-63-7742-3084-6*
Christian Teubner
Die 100 besten Rezepte aus aller Welt. Brot und pikantes Gebäck3-7742-3084-6 style=*
ISBN 3-7742-3084-6
— Erfasst *RK* 03.09.2006 von
— Ulrike Westphal
 
 
 
1. Pour milk over oatmeal and let stand for 30 minutes. Give the
bread flour into a bowland form a well. Disolve yeast and sugar in
water and give into the well. Stir with a little flour and cover.
Let rest until the surface begins to crackle.

2. Add soaked oatmeal, salt and butter and knead for about 10
minutes until smooth. Form the dough into a ball and cover.Let rise
for about 1 1/2 hours, or until the dough has doubled in bulk.

3. Punch down the dough and give the dough into a greased loaf pan,
cover and let rise for about an hour. Brush with milk and sprinkle
with oatmea. Bake at 210 °C in the preheated oven for 40 minutes.
Remove bread from loaf pan and cool on a wire rack.

=====

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2 thoughts on “WHB #49: Oatmeal bread

  1. kalyn (Gast)

    Nice photo of the oats growing in the field. I don’t think I could recognize them if I saw them, although I most certainly did grow up on oat porrudge, which we call oatmeal in the U.S. I’m impressed by anyone who makes bread. I’ve only done it with a mix, although I just got a recipe for 100% whole wheat pizza crust and I’m going to attempt it!

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