Oat flake buns are very aromatic and flavorful. With this dough, you can also prepare loaves to slice and toast to serve with legume and vegetable soups. Also great for bruschetta and crostini. This bread is made with whole grain flour and rye flour, and oat flakes softened in a fragrant malt beer.
Discover other bun recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.4 cups beer (double malt)
- 7 oz oat flakes
- 2.5 cups whole grain flour
- 1.6 cups rye flour (white)
- 0.7 oz fresh yeast
- 1.3 cups water
- 0.5 oz salt
Tools
- 1 Saucepan
- 1 Bowl
- 1 Baking sheet
Steps
Heat the beer without boiling and pour it over the oat flakes. Let them soak for about 2 hours, covered, or until they absorb all the liquid.
Dissolve the yeast in a bowl with warm water, add the flours, and then the salt. Mix well and add the soaked flakes.
Knead the dough with a mixer for about 10 minutes or by hand.
Let it rest for 30 minutes covered on a floured work surface.
Do a round of tight folds and let it rest another 30 minutes.
Shape into small buns of 100 g or use bread baskets lined with parchment paper.
Brush with water and sprinkle with oat flakes.
Let rest for 30 minutes and bake at 430°F (220°C) for 35-40 minutes in a preheated static oven.Remove from oven and let cool on a rack.
Tips
They can be stored in a closed bag for up to 5 days. Just heat them in a warm oven at 300°F (150°C) for about 5 minutes.
They can be frozen before the last proofing or after baking, once cooled.
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