Oatmeal toast bread
Overview
This staple oatmeal toast is a frequently eaten breakfast. After eating too much fine white toast, it’s healthier to eat some coarse grain bread. Add some oatmeal and knead it into the dough to make toast that tastes better and is healthier! The prepared toast can be sliced and eaten directly, or it can be made into a sandwich with sausage, fried eggs, lettuce, etc. It is delicious.
Tags
Ingredients
Steps
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The raw materials are reserved. The oatmeal is MyllynParas whole grain large oatmeal imported from Finland, which has a better taste. (I made two toasts at the same time and doubled the ingredients.)
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Pour all ingredients (except butter) into a food processor.
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Knead until the gluten is expanded and the surface is smooth, add softened butter.
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Knead until complete, until a fine film can be pulled out, rounded and fermented.
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Basically ferment until more than doubled.
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Divide into six equal parts, roll into balls and let rest for 15 minutes.
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Roll the rested dough into a long tongue shape and then roll it up.
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Arrange equidistantly into the toast inner box.
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Finally ferment until 8-9 minutes full.
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Brush evenly with egg wash and sprinkle with appropriate amount of MyllynParas whole grain oatmeal.
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Preheat the oven to 180°C, lower the rack, turn the heat up and down, and put the toast box in it.
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About 35 minutes, remove from the mold immediately after coming out of the oven. Let cool on the grill. (To prevent over-coloring, you can cover it with tin foil halfway.)
