White bread enriched with cooked oats (porridge). Very light bread with a sweet taste.
- 100 g rolled oats
- 200 g water
- 800 white bread flour
- 1 1/2 teaspoon salt
- 20 g yeast
- 350 g water
- 40 g butter
1. Mix the oats and the water and bring to the boil while stirring. Amount of water absorbed by the oats can be vary a lot so add some additional water if needed.
Leave to cool while measuring the flour.
Mix flour and salt with the diced butter. Rub the butter into the flour.
Crumble the yeast in the flour. Add the oats and start mixing with the water. The dough should be light and sticky. Add more water if needed (depends on the water absorbed by the oats).
Turn out the dough on a work surface.
Knead for 3-4 minutes. Form into a ball.
Leave to rest for 10 minutes (cover with the upturned bowl)
2. Knead the dough again for 1 minute and form into a ball. The dough should be very smooth and satin now.
Leave to rise for 40 minutes or until about doubled in size.
3. Turn out the dough -very light now- on a floured work surface.
Divide into 2 parts, and form each into loaves. Put the loaves -seam side up- on a well floured towel. Cover with the towel and leave to rise or 25 minutes.
4. Turn the loaves -seam side down- onto a greased baking tin and leave to rise for a final 25 minutes.
5. Bake in a preheated oven at 200 C for about 35 minutes. Check by tapping underneath.
Leave to cool on wire rack.