Oat bread

Name: Oat bread - Bianca P.
Ingredients: 300g oat flour 100g white wheat flour 1/2 cube yeast 250ml lukewarm water 2 tablespoons oil 100g shelled sunflower seeds salt to taste 1 teaspoon sugar 1 tablespoon Rama margarine flax seeds

Pasta/Pizza - Oat bread by Bianca P. - Recipia

This oat bread is made from a simple dough, with oat flour, white flour, and sunflower seeds. It has a consistent texture and a slightly bitter taste, typical of oat flour. The flax seeds sprinkled in the mold complement the bread without changing its character. It can be served plain or with any side dish of your choice. Quick Info Total time: not specified exactly; depends on the duration of the first rise, which should continue until the dough doubles in volume Preparation time: approximately 10 minutes for kneading, plus the time to prepare the ingredients Second rise: 15 minutes Baking time: approximately 50 minutes Baking temperature: 165 degrees Servings: one loaf; the number of slices depends on their thickness Difficulty: easy Recipe type: homemade oat bread with seeds Ingredients 300 g oat flour 100 g white wheat flour 1/2 cube of yeast 250 ml lukewarm water 2 tablespoons of oil 100 g shelled sunflower seeds Salt, to taste 1 teaspoon of sugar 1 tablespoon of Rama margarine, for greasing the mold Flax seeds, for sprinkling in the mold Preparation method 1. Prepare the yeast Put the yeast in a bowl and mix it with salt and sugar. Add the lukewarm water and white flour, then mix until the ingredients start to bind. The water should be lukewarm, not hot. The recipe does not indicate an additional amount of liquid, so it is important to use the 250 ml mentioned. 2. Add the oat flour and seeds Put the oat flour and the 100 g of shelled sunflower seeds in the bowl. Knead the dough for about 10 minutes. The dough will take on a denser consistency due to the oat flour and seeds. Kneading helps distribute the ingredients evenly and makes the dough easier to work with. 3. Incorporate the oil Finally, pour the oil in a thin stream while continuing to knead. This helps the dough to detach more easily from your hands. There is no need to add more flour at this stage, as the recipe uses the oil to make the dough easier to handle. 4. Let the dough rise Cover the bowl with a clean kitchen towel and let the dough rise until it doubles in volume. The duration of the first rise is not fixed in the original recipe. It can vary, so the important reference is the volume of the dough, not an exact number of minutes. 5. Prepare the mold Grease a heat-resistant tray with Rama margarine and sprinkle flax seeds. After the dough has doubled in volume, place it in the prepared mold. Distribute the dough as evenly as possible so that the bread bakes evenly. 6. Do the second rise Let the dough sit in the tray for another 15 minutes. Meanwhile, preheat the oven. 7. Bake the bread Place the tray in the oven and bake the bread at 165 degrees for about 50 minutes. The time indicated in the recipe may vary slightly depending on the oven and the mold used. The bread should be left to bake until it is well done inside. Why I make the recipe often It is a simple homemade bread with easily accessible ingredients and without a complicated technique. The oat flour gives it a denser texture than bread made only with white flour, and the sunflower seeds feel pleasant in each slice. I also like that it can be served in various ways: for breakfast, alongside meals, or as a base for sandwiches. The taste is slightly bitter from the oat flour, which is mentioned in the original recipe, but this is what differentiates it from regular white bread. Tips and variations Tips Use lukewarm water for the dough. Water that is too hot can affect the yeast, while cold water can slow down the rising. Respect the approximately 10 minutes of kneading before adding the oil. The oil is added at the end, in a thin stream, so that the dough detaches more easily from your hands. During the first rise, make sure the dough doubles in volume. The recipe does not provide a fixed time for this stage, and it can vary. The second rise lasts 15 minutes and is done after the dough has been placed in the greased mold and sprinkled with flax seeds. Preheat the oven before baking, so that the bread goes in directly at the temperature of 165 degrees. Substitutions The recipe uses oat flour and white wheat flour in precise proportions. If you change these types of flour, the dough may have a different consistency. To keep the recipe as close to the original as possible, use the indicated quantities. Rama margarine is used for greasing the mold, not for the dough. It can be replaced with another type of margarine if you have it on hand, but the original recipe mentions this product. Variations For a bread as close to the original version as possible, keep the sunflower seeds in the dough and the flax seeds for the mold. The amount of salt is left to the discretion of the person making the bread, as the recipe does not indicate an exact measure. The sugar remains at the quantity of 1 teaspoon. No other combination of seeds or flours is indicated in the basic recipe, so any change will alter the taste and texture of the bread. Serving ideas Oat bread can be sliced and served plain, with butter, cheese, jam, or other ingredients you usually use for breakfast. It also pairs well with savory dishes, instead of regular bread. Due to the sunflower seeds, it has enough flavor to be consumed even without toppings. The slices can also be used for sandwiches. Frequently asked questions How long should the dough rise for the first time? The recipe does not specify a number of minutes. The dough should be left until it doubles in volume. The duration depends on the conditions in the kitchen and the activity of the yeast. Can I use dry yeast instead of half a cube of yeast? The source only mentions 1/2 cube of yeast and does not provide the equivalent for dry yeast. To keep the quantities exact in the recipe, it is recommended to use fresh yeast. Why does the bread have a slightly bitter taste? The slightly bitter taste comes from the oat flour. It is a characteristic mentioned in the original recipe and does not necessarily mean that the bread is unsuccessful. When is the oil added? The oil is added at the end of kneading, poured in a thin stream. It helps the dough to detach from your hands. Why are flax seeds added to the mold? Flax seeds are sprinkled in the greased mold before placing the dough. This way, they remain on the outside of the bread and contribute to the texture and appearance of the crust. Nutritional values The values are estimates, as the recipe does not specify the final weight of the bread, the exact amount of salt, and the weight of half a cube of yeast. For the whole bread, the approximate calculation is about: 2,400–2,600 kcal 330–360 g carbohydrates 65–75 g protein 105–115 g fats If the bread reaches approximately 900–950 g after baking, a 50 g slice would have around 130–145 kcal, 18–19 g carbohydrates, 3–4 g protein, and 5–6 g fats. These figures are indicative and can vary depending on the type of oat flour, the brand of seeds, the amount of margarine left on the mold, and the final weight of the bread. A significant part of the fats and calories comes from the sunflower seeds and oil. Oat flour and seeds also contribute to the fiber content, but the exact amount cannot be established without the nutritional data of the products used. Storage and reheating After baking, let the bread cool before slicing. If it is cut while still hot, the crumb may become compacted. Store the bread in a dry place, wrapped or in a suitable bread container. The original recipe does not indicate an exact storage period, so it is best to check the appearance, smell, and texture before consumption. Slices can be reheated before serving, but the recipe does not specify a time or temperature for reheating. The bread is also good at room temperature, especially on the day it is baked.

Oat bread

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