Bread with pumpkin seeds and oats
Yesmin Ek- 30 min
- 3 hours 50 minutes
Baking with rolled oats is a slightly different way to bake. It's healthy and delicious.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.13/5
472 VotesHere's how:
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1
Crumble the yeast into a bowl. Stir in the water, salt, sugar, and oil.
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2
Stir in almost all of the flour; the dough should be fairly loose. Stir vigorously so there are no pockets of flour left in the dough.
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3
Cover with plastic wrap and set aside for about 3 hours.
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4
Preheat the oven to 225 °C.
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5
Place the dough on a floured work surface. Do not knead; use a dough scraper to gather it together and divide it in half.
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6
You can give them a little twist, but be careful not to knead away all the nice big bubbles that have formed. Place them on a baking sheet lined with parchment paper and bake them for about 30 minutes.
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7
When the underside has turned a golden-brown color and sounds hollow when you tap them, they're done.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 500 (5 dl) water, cold
- 15 g (1 tbsp) granulated sugar or 20 g (1 tbsp) honey
- 17 g (0.5 tbsp) salt
- 75 g (1 dl) pumpkin seeds
- 65 g (1 dl) rolled oats
- 13 g (1 tbsp) olive oil
- 600–720 g (about 10–12 dl) all-purpose flour
The recipe comes from
kronjast.se
