Oatmeal bread

By VicentaLakin

Oatmeal bread
Here comes the Gospels of the Dry Fruits! The flour is about 25% oatmeal, then a lot of rum-stained dried dried fruit, then baked after one night of slow fermentation, so the rough bread tastes like a bottle of dry fruit, the more they chew it, the better they taste, the better they try!

Recipe Recommendations

  • high-gluten flour 150g
  • oat flour 50g
  • baking powder 2g
  • sugar 4g
  • salt 2g
  • unsalted butter 10g
  • water 130g
  • Rum-soaked dried fruit 150g
  • walnut kernel 50g

Steps for Oatmeal bread

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    1
    HUFFED FLOUR 150G OATMEAL 50G FERMENTATION 2G SUGAR 2G SALT 2G SALT-FREE BUTTER 10G WATER 130G MIX.
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    2
    Scratch it up a little smooth.
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    Add dried fruit and walnuts.
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    And evenly.
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    Room temperature fermented at 20 degrees a night.
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    The fermented noodles are in four equals.
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    Take a noodle and crush it into a flat circle.
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    Turn it around a third.
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    Turn the other third on, squeeze it together, and flip it over and fix it.
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    That's how the remaining three operate
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    30 degrees of fermentation for 40 minutes. After fermentation, a layer of powder is spilled.
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    The oven warms 210 degrees for 20 minutes.

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