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Print Recipe
Finnish Oat Bread Recipe
The fastest bread! From concept to ruddy loaves about 1 hour, where Your participation will be limited to several minutes. No need to get your hands dirty, a day to ferment, knead, wait for the rise, create heat. Simply mix everything with a spoon and send it in a cold oven. Try it and you will love this bread forever!
Instructions
  1. Take a couple of standard cans (volume 500 ml - water, 750 ml - flour) and a mug of flakes, a quarter of a hundred-gram pack of yeast and a spoon of salt. If you use scales instead of jars for measurements, the amount of ingredients will be approximately as follows: - flour 400 g (+/- 20g) - flakes 160 g - water 500 g The bread turns out tastier and more elaborate cereal long cooking time (the cheapest). You can combine different types of cereal, but their total number is not exceeded prescription.
    Take a couple of standard cans (volume 500 ml - water, 750 ml - flour) and a mug of flakes, a quarter of a hundred-gram pack of yeast and a spoon of salt.
If you use scales instead of jars for measurements, the amount of ingredients will be approximately as follows:
- flour 400 g (+/- 20g)
- flakes 160 g
- water 500 g
The bread turns out tastier and more elaborate cereal long cooking time (the cheapest). You can combine different types of cereal, but their total number is not exceeded prescription.
  2. In a bowl pour flakes, add salt and yeast. Pour warm (40 degrees) water.
    In a bowl pour flakes, add salt and yeast. Pour warm (40 degrees) water.
  3. Mix with a wooden spoon or spatula. Leave on the table for 20 minutes. Subsequently, I began to cover the bowl with a lid so that the water does not cool so quickly.
    Mix with a wooden spoon or spatula. Leave on the table for 20 minutes. Subsequently, I began to cover the bowl with a lid so that the water does not cool so quickly.
  4. 20 minutes later the flakes swell. So, it's time to add some flour.
    20 minutes later the flakes swell.
So, it's time to add some flour.
  5. The dough turns sticky, viscous. There is no desire to touch him. Don't.
    The dough turns sticky, viscous. There is no desire to touch him. Don't.
  6. Prepare the baking dish. The iron of grease, silicone spray it with water. In the silicone form, the bread turns out delicious, with smooth barrels, but this form when baking expands, and the bread grows not only up, but also to the side. Transfer the dough into the mold, moistening the spatula with water, level the top.
    Prepare the baking dish. The iron of grease, silicone spray it with water.
In the silicone form, the bread turns out delicious, with smooth barrels, but this form when baking expands, and the bread grows not only up, but also to the side.
Transfer the dough into the mold, moistening the spatula with water, level the top.
  7. Put in a cold oven and turn it on 225 degrees. Bake for 25-30 minutes.
    Put in a cold oven and turn it on 225 degrees.
Bake for 25-30 minutes.
  8. Cool on the grill, covered with a towel. It can be seen that the loaf has grown almost 2 times and slightly heard in breadth (because of the silicone mold).
    Cool on the grill, covered with a towel. It can be seen that the loaf has grown almost 2 times and slightly heard in breadth (because of the silicone mold).
  9. Immediately after baking, the crust is very dense, crispy, more convenient to cut with a knife-saw. After cooling, what is left of the loaf, I remove in the package, and the next day the bread becomes more uniform, the crust is softer and the crumb denser.
    Immediately after baking, the crust is very dense, crispy, more convenient to cut with a knife-saw.
After cooling, what is left of the loaf, I remove in the package, and the next day the bread becomes more uniform, the crust is softer and the crumb denser.

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