For this month's BreadBakingDay Astrid has asked for breads with oats. Though I have a good old recipe which fits the theme, I wanted to try something new for the occasion. The search for new recipes was so successful that I had three promising candidates in the end. Then, of course, I baked none of them exactly - I came up with a new one, taking ideas from each. Here it is:
Recipe: Bread with oat flakes and sunflower seeds
- 3/4 cup oat flakes
- 3/4 tsp salt
- 1 cup hot water
- 4 dried dates, pitted
- 1/2 cup hot water
- 1 tsp honey
- 10 g fresh yeast
- cca. 3 cup Graham flour
- 1/4 cup sunflower seeds
- 1/2 cup raisins
- some oat flakes on top
- Pour hot water on the oat flakes and salt, and mix well in a large bowl.
- Cut the dates into small pieces, and pour hot water on them in a cup.
- Wait until the date mixture cools to lukewarm (10-15 minutes). Then add the honey and the yeast, and wait until it starts (plenty of bubbles appear on top).
- Combine the two mixtures in the bowl, and add 2 cups of the flour. Mix well, and add the remaining flour in small amounts, kneading to incorporate it. The dough should be soft but not sticky.
- Finally, add the raisins and the sunflower seeds as well.
- Raise in a warm place until it doubles in size (about an hour).
- Knead the dough gently, form a loaf (or smaller buns, like I did this time) and put on a lightly greased baking tray.
- Cut the top, and raise for 20-25 more minutes. Meanwhile, pre-heat the oven.
- Smear the buns/loaf with water, and sprinkle some oat flakes on them.
- Bake at 220 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees Celsius and go on with the baking as needed (my four buns needed 25 more minutes).
- Serve when still warm, with a nice cup of tea. Enjoy!