Oat toast

Overview

For oatmeal toast, I didn't simply knead the oats and toast together. Instead, I fried the oats and rolled them into the toast when shaping the bread. The fried oats have a strong wheat aroma and a crisper texture. Oats are rich in nutrients and fiber. Adding oats to staple bread increases the nutrition and taste of toast.

Tags

• baking
• breakfast
• bread flour
• butter
• clear water
• egg
• milk powder
• white sugar
• yeast powder
• oats
• salt

Ingredients

Steps

1. 1 Preparation of medium-sized dough: Mix yeast powder and water, pour into bread flour, and mix evenly.

   

2. 2 Cover the mixed dough with plastic wrap and place it in the refrigerator to ferment for 10 hours.

   

3. 3 Ingredients for the main dough: fermented Chinese dough, bread flour, milk powder, eggs, sugar, salt, butter and oats.

   

4. 4 Put the medium-sized dough, eggs, bread flour, milk powder, and sugar into the bread bucket and start the dough mixing process.

   

5. 5 When the dough forms, add the salt and continue kneading.

   

6. 6 When the dough gradually becomes smooth and a thin film can be pulled out, add butter and continue kneading.

   

7. 7 When the dough becomes stronger and can be pulled out into an unbreakable film, take out the dough, shape it into a round shape with your hands, put it in a basin, cover it with plastic wrap, and ferment at room temperature for about 2 hours.

   

8. 8 To process the oats, pour the oats into the pot, turn on low heat, and fry slowly. When the color of the oats turns light yellow and the aroma of wheat comes out, turn off the heat.

   

9. 9 Place the oats in a small bowl and let cool.

   

10. 10 When the dough slowly expands to double in size, poke it with your finger. If the dough neither shrinks nor rebounds, the fermentation is complete.

    

11. 11 After moving the dough to the board for deflation, divide it into three equal parts, roll it into a rectangular shape, roll it up, cover it with plastic wrap and let it rest for 10 minutes.

    

12. 12 After 10 minutes, take out one piece of dough and roll it out into a rectangle again.

    

13. 13 Spread water or egg white on the dough sheet, spread the oats on the dough sheet, roll it up gently, and make the rest of the dough in sequence.

    

14. 14 Place into toast mold for fermentation.

    

15. 15 When the dough has fermented to eighty percent of the mold, preheat the oven to 190 degrees and 170 degrees. After preheating is complete, place the mold in the oven and bake for 47 minutes before taking it out.

    

16. 16 Let cool, slice and serve.

    

17. 17 Finished product.