Oatmeal rolls are very aromatic and flavorful. With this dough, you can also prepare baguettes to slice and toast to serve with legume and vegetable soups. Also great for bruschetta and croutons. This bread is made with whole wheat flour and rye flour, oatmeal softened in a fragrant malt beer.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz beer (double malt)
- 7 oz oatmeal
- 2 1/3 cups whole wheat flour
- 1 2/3 cups rye flour (white)
- 0.7 oz fresh yeast
- 10 oz water
- 3 tsp salt
Tools
- 1 Small pot
- 1 Bowl
- 1 Baking sheet
Steps
Heat the beer without bringing it to a boil and pour it over the oatmeal. Let it soak for about 2 hours, covered, or until all the liquid is absorbed.
Dissolve the yeast in a bowl with warm water, add the flours, and then the salt. Mix well and add the soaked oats.
Knead the dough in 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.
Form small rolls of 3.5 oz each, or you can use baker’s baskets, lined with parchment paper.
Brush with water and sprinkle with oatmeal.
Let rest for 30 minutes and bake at 428°F for 35-40 minutes in a preheated static oven.Remove from the oven and let cool on a rack.
Advice
They keep in a closed bag for up to 5 days. Just heat them in a warm oven at about 300°F for 5 minutes.
They can be frozen before the final rise or after baking, once cooled.
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