Old-fashioned oatmeal bread

Ingredients for 1 servings:

• 1 cube of yeast or 2 packets of dry yeast
• 60 ml water, lukewarm
• 225 ml milk, hot
• 70 g sugar
• ½ tsp salt
• 70 g fat
• 2 eggs, beaten
• 700 g flour
• 130 g oat flakes, fine or wholegrain

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

Dissolve the yeast in lukewarm water (dry yeast can be added directly to the flour). Pour hot milk over the sugar, salt, and fat, stirring occasionally until the fat has melted. Let the mixture cool until lukewarm. Stir in the beaten eggs and about 120g of flour; add the dissolved yeast and oats. Continue adding flour, enough to form a soft dough. Place the dough on a floured surface and knead until smooth and pliable (about 10 minutes). Form the dough into a ball, place it in an oiled bowl, lightly brush with melted fat, and cover. Let it rise in a warm place for about 1 hour (it should have doubled in size). Knead the dough back to its original size, cover, and let it rest for another 10 minutes. Form the dough into a loaf and place it in one large or two small greased loaf pans (a king cake pan or two loaf pans measuring approximately 22 x 11.5 x 6 cm). Lightly brush the surface with melted fat, cover, and let rise until almost doubled in size (approx. 45 minutes). Bake in a preheated oven at approximately 190°C for about 45 to 50 minutes. Remove from the pan, brush with melted butter, and let cool.