Whole grain oatmeal honey bread

Ingredients for 2 servings:

• 530 ml water
• 90 g oat flakes, wholegrain
• 85 g brown sugar
• 1 tbsp honey
• 55 g butter
• 1 tbsp salt
• 1 tsp ground cinnamon
• 30 g yeast, fresh
• 585 g wheat flour
• 225 g wheat flour (wholemeal)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Fine breakfast bread

Bring the water to a boil and pour into a bowl. Add the oats, sugar, honey, butter, salt, and cinnamon. Stir everything together with a wooden spoon and let it cool to lukewarm. Crumble in the fresh yeast and stir until dissolved. Add both types of flour and knead in by hand. Depending on the flour, you may need a little more lukewarm water. In my case, the instructions are just right, resulting in an elastic dough. Knead the dough on a lightly floured surface for another 5-7 minutes. Then return it to the lightly floured bowl and cover. Let it rise in a warm place for about 60 minutes, until it has doubled in size. Knead briefly again on the work surface, divide it, shape it into two ovals, and place it in lightly floured loaf pans (23 x 12 cm). Cover and let it rise for another 60 minutes, until the dough has significantly increased in size. Meanwhile, preheat the oven to 180°C (350°F). Bake the loaves for 35-40 minutes, until golden brown. Remove immediately from the pans and let cool on a wire rack. This dough makes two loaves, one of which can be frozen. It’s a popular breakfast bread here.