Oatmeal bread

Ingredients for 1 servings:

• 250 g flour (whole wheat flour)
• 200 g flour (dark wheat flour 1050)
• 150 g oat flakes, fine or wholegrain
• 2 tsp salt
• 1 tsp sugar
• 20 g yeast, fresh
• 300 ml water, lukewarm
• 2 tbsp vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the oats in a mixing bowl, sift the flour onto the flour, make a well in the center of the flour, crumble in the yeast, and sprinkle the sugar on top. Sprinkle the salt around the edge of the bowl (do not let it come into contact with the yeast). Add lukewarm water to the bowl, add the two tablespoons of vinegar, and knead for at least 5 minutes using the dough hook of a food processor or hand mixer. The dough can be a little soft. Knead the dough in the bowl with a little more flour by hand, then form a round or oblong loaf. Prepare the roasting bag: cut off a sufficiently large piece, tie one end, insert the bread, and seal the other end. Use scissors to make a 1-2 cm cut in the top of the bag. Preheat oven to 50°C (122°F) for 3 minutes, then turn off. Place the bread on a baking sheet lined with parchment paper and let it rise in the oven for about 20 minutes. Then set the oven to 200°C (400°F). The bread now needs about 50 minutes to cook (this is when it sounds light when tapped on the bottom). The result is a beautifully round, airy loaf with an appetizingly cracked crust. Oatmeal gives the bread a little more protein and keeps it fresh longer than other types of bread. If you don’t like oats, you can easily substitute them with flour (rye, spelt, buckwheat, whatever). The roasting bag method also works with any other type of bread dough.