Oatmeal yeast plait

Ingredients for 1 servings:

• 450 g flour
• 100 g oat flakes, wholemeal
• 70 g sugar
• 70 g butter, soft
• 21 g yeast, fresh OR
• 1 packet of dry yeast
• 5 g salt
• 250 ml milk, lukewarm
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Personally, I never make a starter dough at the beginning, as my plaited bread always turns out wonderfully without it, and I therefore don’t need it. However, if you want to make one, you can do so as you know it. First, mix half of the lukewarm milk with salt and yeast in a glass and set aside for 30 minutes. Briefly toast the oats in a pan. This gives them a particularly delicate aroma, but you can also omit it. In a bowl, briefly knead the flour and soft, but not too liquid, butter, then add the oats. Add the yeast mixture, egg, remaining milk, and sugar, and knead vigorously for at least 10 minutes, either with a machine or by hand. It is important to knead for a long time and vigorously until you have a smooth dough. Cover the dough and let it rest in a warm place for at least 1.5 hours, until it has increased in volume significantly. (Of course, you can also have all of this prepared in a bread maker.) After the dough has rested or risen, beat it again vigorously and knead it well. Divide the dough into three pieces and roll them into equal-length strands, which should not be too thin. Braid these into a tight plait. (You can also braid four, five, or six strands, depending on your preference.) Place the plait on a well-greased or parchment-lined baking tray, cover, and let it rise for another 30-45 minutes, until the dough has visibly increased in volume. Bake the plait in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for a good 30-35 minutes. (Since every oven heats differently, it may take a little longer, but please don’t let it get too dark, as otherwise the plaited bread will be too dry.) To get a nice crust, I brushed the plaited bread with a beaten egg and sprinkled a little sugar on the dough before putting it in the oven to bake. The plaited bread turns out very light and fluffy and stays fresh for a long time. The oat flakes make it particularly fine and give it a delicate nutty note. If you like, you can also add raisins to the dough.