Oat toast

material

You can make a square bun and bread the size of a baking tray. )

3 cups of hot water/milk/soy milk (hot)

2 cups of oats (I ground them into powder in advance)

5 cups of high gluten flour

1/4 cup wheat germ/oat bran

1/2 cups of brown sugar

1 teaspoon salt

1 tbsp of instant yeast (1 1/4 tbsp if ordinary yeast is used)

1/4 cup butter (half cup)

150 gms noodles (that is, the old noodles of any bread can be left over from previous bread making. If it is frozen, remember to thaw it to room temperature first. )

1/4 teaspoon baking soda (optional)

working methods

Put oatmeal, butter and sugar into a blender, then pour in hot water/milk/soy milk and stir until it becomes paste.

Wait for about 20 minutes, and when the temperature drops to about 60 degrees, you won't kill the yeast.

Slowly add the high-gluten flour just mixed with yeast into the oat paste and stir, then slowly add two cups of semi-high-gluten flour until the dough is formed. Wait for about 20 minutes.

Then add the old flour and the remaining 1/4 cups of high-gluten flour. At this time, the dough will stick to your hands, and it doesn't matter if it doesn't agglomerate in the blender. Take out the dough, sprinkle it with flour and gently knead it into a shape.

Then cover it with a clean wet towel and ferment for an hour, which is about twice as big.

Knead out the air in the fermented dough. If it smells of pantothenic acid, you can add baking soda. If there is no smell of pantothenic acid, baking soda can be dispensed with.

Divide the dough into two parts, one is bigger and the other is smaller.

Divide the large portion into three equal portions, and this portion will be used for square packaging. Another small part of the dough was cut off at about100g and kept as old noodles. If you don't want to keep old noodles, you don't have to leave them.

Then start plastic surgery, as shown in the figure. Put the whole shape into a covered toast mold for the second fermentation until it is 90% full. This kind of bread can't be spread badly, but it's just right.

Preheat the oven to 375 degrees Fahrenheit.

When the secondary fermentation is almost finished, cover the toast mold, brush a layer of clean water on the uncovered surface, and sprinkle with oats for decoration.

Bake in the oven at 375 degrees for 35-40 minutes.

Immediately after baking, demoulding and cooling.

Oatmeal toast. All right.