Honey-Oat Bread

Ingredients for 1 servings:

• 200 ml water, warm
• 60 g oat flakes (whole grain)
• 15 g yeast, crumbled
• 60 ml honey
• 2 tbsp oil, heat-resistant, e.g. peanut oil
• ½ tbsp salt
• 300 g flour
• 2 tbsp butter, melted

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 15 minutes

Honey Oat

Pour 150 ml of water into a bowl and add 50 g of rolled oats. Pour the remaining 50 ml of water into a second bowl and add the crumbled yeast. Let both rise for 15 minutes. Add the water and oat mixture to the water and yeast mixture. Add the honey, oil, and salt. Gradually stir in the flour using the dough hook of a hand mixer until the dough is no longer sticky and can easily be formed into a loaf (you may need a little more or less flour). Towards the end, the mixer will probably fail against the hard dough, so continue working with your hands. Lightly grease the baking dish with oil and add the dough. Wrap the baking dish in plastic wrap and let the dough rest at room temperature for 1.5 hours. Remove the dough from the baking dish and roll it out slightly. Cut it into 8 equal pieces. Lightly grease the baking dish with oil. Form the 8 pieces into balls with your hands and place them tightly in the baking dish. Now place the tea towel over the baking dish and let the dough rest at room temperature for another 1.5 hours. Preheat the oven to 175°C. The dough should now have risen nicely. Pour the melted butter over the dough in the baking dish and sprinkle 10g of rolled oats over it. Place the baking dish in the oven and bake on the middle rack for about 40 minutes. The bread tastes great, even on its own. And, of course, it’s excellent with butter and honey or cheese and sausage.