Peanut butter – jam – bread

Ingredients for 1 servings:

• 100 g oat flakes (grained)
• 160 g honey
• 50 g butter (sliced)
• 1 tbsp salt
• 355 ml water (boiling)
• 535 g wheat flour
• 300 g wheat flour (whole grain)
• 21 g yeast (fresh)
• 1 tsp honey
• 125 ml water (lukewarm)
• 250 g peanut butter (creamy)
• 200 g jam (raspberry or strawberry)

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Put the oats, honey, butter, and salt in a bowl. Pour over the boiling water and stir until the butter has melted. Set aside for about half an hour, until the mixture is lukewarm. Then combine the two flours in a bowl and make a well in the center. In a small bowl, mix the yeast with the honey and add the water. Stir briefly and pour the yeast mixture into the well. Use your finger to mix it into the flour a little. Now add the lukewarm oat mixture and knead everything into a dough. Depending on the flour, you may need a little more water. My instructions are spot on. It should be a soft but not sticky dough. Place it on a lightly floured surface and knead briefly until it is nice and elastic, then return it to the bowl. Cover it and let it rise in a warm place for 1-1.5 hours. It should have doubled in size. In the meantime, flour two 23×12 cm loaf pans. When the dough is ready, remove it from the bowl and knead it briefly. Divide it into two equal pieces and roll one out into a 35×25 cm rectangle. Spread half of the peanut butter on this rectangle, leaving 2 cm free at the edges. Then spread the jam evenly over the peanut butter. Now roll up the dough, starting from the short side, and press the seam into the dough slightly with your fingers. Press the two ends together and place the dough, seam down, in one of the pans. Do the same with the second half of the dough. Cover both pans with a damp cloth and let them rise in a warm place for about an hour. They should have increased in volume considerably. In the meantime, preheat the oven to 180°C. Place both pans in the oven and bake the loaves for about 35-45 minutes. Remove from the pan, let stand for a while, and then turn out onto a wire rack. Let cool completely before slicing.