Homemade oat bread recipe

I haven't made it in a long time.Oats.Bread. Eating them again makes me miss the taste, so I've concocted this recipe to satisfy my craving.

This time, I used Russian high-gluten flour.The color is darker than that of domestic flour.. The protein content is 12%, with lower water absorption compared to Golden Harvest but excellent flavor and strong wheat aroma.The bread body is extremely soft, filled with the rich wheat fragrance; it's delicious eaten alone or paired with condensed milk, peanut sauce/banana slices. It's hard to put down after eating, so give it a try if you're interested. Main dough ingredients:

350g Russian high-gluten flour, 60g natural yeast, 30g egg liquid, 160g oat slurry, 70-85g water (adjust according to dough condition), 6g salt, 75g Taigoo fine sugar,16g milk powder, 4g Yanzi yeast (add based on room temperature and personal schedule)./Butter. Oat slurry ingredients:40g Westmax quick-cooking oats, 150g boiling water Mix the above ingredients. Heat in the microwave for two minutes, let it cool down, then use.

(PS: After subtracting the amount adhered to the container, the added amount for the main dough is 160g.

Oat bread preparation:1. Mix all the above ingredients and knead with a stand mixer for about 30 minutes until extensibility (tear has teeth). 2. Place the kneaded dough in a warm place to rise until doubled in size.3. Divide the risen dough into two portions and let them rest for 20 minutes. 40g

4. Roll one portion of the rested dough into an elongated oval shape.

5. Fold one end up, roll from top to bottom, stretch the base edge.

6. Seal the base edge and form it into a spindle shape.

7. Place the shaped dough in a warm place to rise again.8. Once risen, cut 5-6 slits on the surface and sprinkle with rye flour.)

9. Preheat the oven to 180°C for 10 minutes.

10. Spray water on the surface of the bread, then bake in the center of the oven at 180°C for 25-30 minutes.