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How to make delicious traditional oatmeal bread?
Traditional oatmeal bread is a healthy and delicious breakfast, perfect to start the day with a lot of energy. It can be a perfect breakfast for those who must maintain a low-fat diet.
This bread is very simple to make, and you do not need a large amount of ingredients for its preparation, so it is also an inexpensive recipe.
Next, we will explain how to make this recipe easily at home.
Ingredients of traditional oat bread
380 grams of wheat flour suitable for making bread.
10 grams of unsalted butter.
60 grams of rolled oats.
7 grams of sugar.
60 grams of cold cooked potato.
135 grams of potato cooking water.
9 grams of salt.
180 grams of milk.
9 grams of salt.
9 grams of fresh yeast or 3 grams of dry yeast.
Required amount of rolled oats to sprinkle.
Necessary amount of butter to spread in the mold.
Steps to prepare the oat bread recipe
Note: Due to the length of this recipe, we will divide the process into several phases to explain in a simple way.
Cooking potatoes and activating yeast in milk
Peel the potatoes and cook them in a pot or casserole with unsalted water until soft.
In an additional saucepan or casserole, pour the milk and place it on the stove over medium heat until it comes to a boil. When it starts to boil, cook for another minute and turn off the heat.
Cover the milk and let it cool down to 40º C.
In a glass, place the boiled milk once it reaches 40 degrees and add the yeast, followed by the sugar and stir a little. This sugar is not to sweeten the bread, but to feed the yeast.
Let this solution sit at room temperature for about 15 minutes to activate the yeast.
Preparation of the dough
In a large bowl, place the potatoes and mash them with a fork to purée them. Take into account that the potatoes must be cold.
Add the water where you cooked the potatoes, also cooled, and stir.
Add the milk with the activated yeast, followed by the rolled oats.
Take a strainer or sieve and sift the flour, letting it fall into the bowl.
Next, add the salt and mix very well with the help of a spoon or trowel to integrate everything into a dough.
When you notice that the dough is homogeneous, let it rest covered for at least 20 minutes so that the flour particles and oatmeal flakes are properly moistened.
After a few minutes, turn the dough out onto a flat, clean, and dry surface.
Knead vigorously until you get a smooth and elastic dough, or for 7 minutes.
After 7 minutes, add the butter to the dough.
Knead for another 5 to 7 minutes by tapping the dough against the surface.
Make a ball with the dough and grease a bowl where you will enter it.
Let it rest, covered in the bowl, for approximately 40 minutes.
Assembling the bread
After 40 minutes, remove the dough from the refrigerator and knead for a few more minutes in the same bowl. Cover the bowl again and let the dough rest for two hours at a temperature of at least 25º, to increase its size.
Grease the pan where you will bake the bread with butter and sprinkle the rolled oats so that they stick on the entire surface and walls.
Sprinkle the table with flour and dump the dough on the floured table and roll it out into a rectangle, but it should be slightly narrower than the mold.
Prick the dough with a fork to remove air bubbles.
Roll up the dough and cover it with the oat flakes and sprinkle with a little water so that the flakes stick better.
Place the dough inside the mold and cover it with a cloth so that it rises, doubling its size. At 25 °C it should take an hour and 20 minutes to lift.
Baking and serving the bread
20 minutes before you finish raising the dough, turn the oven to 200º C with heat only on the bottom.
Take the mold to the oven and pour a glass of boiling water onto the tray at the bottom of the oven.
Bake the bread for about 40 to 50 minutes. If your oven heats more on one side than the other, turn the bread 180 degrees halfway through cooking.
Once the bread is cooked, remove it from the oven and remove from the pan after 5 minutes.
Let the bread rest on a rack until it cools completely and is done cooking.
Recommendations and tips for a perfect traditional oat bread
It is very important that the milk is heated to the boiling point so that the bread dough rises perfectly.
Put a little more of the milk to boil than necessary, because when it boils it evaporates.
If you have a kitchen assistant, you can knead the dough in first speed for 5 minutes, keep the dough in the refrigerator for 20 minutes and knead again for 10 more minutes at first speed. Then, you integrate the butter and knead for 5 more minutes.
To preserve it, store it in a plastic bag cut into slices or freeze it the same way.
The baking time of the bread will depend on the power of your oven, so if it is a little less powerful, add 5 more minutes to the baking time.
Traditional oatmeal bread can be a complete breakfast for your family that you can accompany by cheese, eggs, bacon or jam. The best thing about this recipe is that you can make the bread and save to eat up to two times.
That is why we urge you to try to make this recipe at home for your whole family. Also, you can share it on your social networks so that your friends know it.
