Quick Finnish Oat Bread

The simplest and fastest, lightest and most useful, no proofing! Oatmeal bread baked according to this recipe is prepared according to old Finnish traditions. There is no need to knead it and then wait for the dough to rise — the bread is baked immediately after kneading. I was afraid that it wouldn’t bake, but in vain — the bread turned out wonderful!
cook time: 1h
Elijah Stroud
Quick Finnish Oat Bread

Nutrition Facts (per serving)

181
Calories
1g
Fat
35g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Wheat flour (it may take less or more) 400 g
Cereals 160 g
Water 500 ml
Fresh yeast (or 8 grams dry) 25 g

Recipe instructions

Step 1

Step 1
How to make oat bread? Prepare your food. You can take absolutely any oat flakes, both quick and long-cooked. But with flakes cooked for a long time, the bread will turn out more fluffy and tasty. Even the cheapest flakes will do. The amount of flour is approximate; it may take more or less than stated in the recipe.

Step 2

Step 2
Heat the water to a temperature of about 40 degrees. It is important not to overheat it; in too hot an environment, yeast, living organisms, will die. But even if it is too cold, there is no chance for them to wake up. The ideal water for activating yeast should be pleasant to the hand and noticeably warm. Take a mixing bowl and add the cereal into it. Add salt and yeast. Just pour dry ones, crumble fresh ones. Pour warm water over the flakes and mix well.

Step 3

Step 3
Cover the bowl with a towel and leave for 20 minutes. During this time, good, active yeast will have to wake up and start working. Foam will appear on the surface. The flakes will become soggy and increase in size.

Step 4

Step 4
Pre-sieve the flour, this will not only remove possible impurities, but also saturate it with oxygen, which will make the baked goods more airy. Start adding the sifted flour to the oatmeal mixture. Add it in small portions, stirring the dough after each. Stop as soon as the mixture thickens. Excess flour will make the bread hard. I used less flour than what is written in the recipe.

Step 5

Step 5
Take a baking pan suitable for baking bread. Any heat-resistant material will do — iron, silicone, ceramic, glass. There is no need to lubricate the silicone one; lubricate the others with vegetable oil. I have a silicone mold, size 20*9 cm. Place the dough in the mold, smooth the top with a spatula.

Step 6

Step 6
Place the pan with the bread in a cold place!!! oven and only then turn it on, setting the temperature to 225°C. The bread will be ready in 25-30 minutes. It rises a lot when baking, keep that in mind. The bread should be well browned.

Step 7

Step 7
Immediately remove the finished loaf from the pan and place it on a wire rack. Cover the bread with a towel and leave until completely cool. Fresh bread has a hard crust, but after it sits in the bag, it becomes softer. The inside of the bread is soft and fluffy. Bon appetit!

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