Oatmeal Bread

Oatmeal Bread

1. Prepare Niamh Vigor Oat Bread Mix and room temperature cold water;

2. Put 300 grams of oatmeal powder into a basin, and pour 60% of the powder in cold water; this powder has been added with dry yeast and salt, and oat grains and other grain particles can be seen to the naked eye, so there is no need to add other materials. Just add proper amount of water;

3. Use chopsticks to mix the powder and water evenly, and there is no dry powder; there is dry yeast in the flour. If you want all the dry yeast to melt into the dough, you can stir it for a while to fully release the yeast's vitality;

4. The basin is covered with plastic wrap, which is naturally fermented at room temperature; now the room temperature in northern summer is about 28-30 degrees, without the need for fermentation in a fermentation box or oven;

5. The dough is twice the original size, and the network structure of the dough and the various grains scattered in it can be clearly seen; fingers dipped in flour to poke a hole on the top of the dough, without collapsing and slightly retracting, the fermentation is successful;

6. Sprinkle an appropriate amount of high-gluten flour evenly in the fermentation basket to prevent the dough from sticking to it;

7. Put the fermented dough on the chopping board and gently tap it to exhaust, knead a few times for shaping, and put the smooth side down in the fermentation basket; the Mongolian plastic wrap is fermented for the second time at warm room temperature;

8. The dough is twice its original size; at this time, the oven can be preheated to 210 degrees;

9. Buckle the non-stick baking pan on the fermentation basket, and then buckle it upside down, the bread dough will fall firmly on the baking pan; there is a natural pattern on it, just bake it directly;

10. You can also use a cutting knife to cut out patterns on it, the action should be brisk, the knife edge should be deeper and sharp;

11. Put the raw bread into the middle and lower layer of the preheated oven, heat up to 180 degrees, lower the heat to 210 degrees, 25 minutes, and put it on a drying rack to cool down and put it in a bag for storage. Eat the bread when it is warm, the outer skin is crispy, and the inside is soft and moist; the outer skin will not be crisp after cooling, and it will taste a little "skin". If you want to restore the crispness, you can reheat it in the oven at 180 degrees for about 5 minutes.

Tips:

1. The flour used in the recipe is "Xinliang" Niamh Niaf Vigor Oat Bread Premix, which is imported from Belgium. Dry yeast, salt and a variety of grains are added in a certain proportion. It is easy to use, and only needs to add 60 flour. % Cold water at room temperature and mix well; if you want the dry yeast in the flour to work better, you can stir for a while to make the dry yeast completely melt into the dough;
2. The bread has a variety of shapes, large or small, long or round, and can be used without molds, and it is also free to cut or not. The baking temperature and time are based on the actual situation of the oven, the size of the dough, and the material of the mold used. Adjustment.