Oatmeal

The recipe for this delicate and airy bread with a crispy crust includes water, milk, wheat flour, chicken eggs, oatmeal (Hercules), refined vegetable (I have sunflower) oil, high -speed yeast, salt, granulated sugar. So, let's go on products that should be at room temperature. Wheat flour is suitable for both the highest and the first (my version) variety, take any, but not rapidly soluble flakes (there is nothing useful in my opinion), chicken eggs are of medium size (40-45 grams each), a teaspoon without a slide of high -speed yeast is 3 grams.

In my bread maker provides for such a laying of ingredients: first liquid, then bulk. If you have, on the contrary, apply according to the instructions. Pour warm water, milk, vegetable oil into a bucket and break a pair of chicken eggs.

Now we pour sifted wheat flour. I hope you understand that in the process of kneading a bread test may need a little more or less — it depends on its humidity.

Next we add oatmeal.

And at the end we pour salt, sugar and yeast. If you have hot in the kitchen (especially in summer), fall asleep all these three ingredients to different ends of the bucket so that the dough does not have time to reach.

Choose the program French bread, time — 3 hours 50 minutes. The first batch of dough begins, which lasts 15 minutes. In the process we monitor the state of the kolobok — it should be soft, delicate, but at the same time keep shape and not spread. If the bun does not want to get together, add a little flour, since the humidity of this product is different for everyone. They noticed a pure bucket, all the flour intervened in the dough. Now I do not advise you to open the lid, so as not to disturb the dough — it can fall in the process of baking.

After exactly 3 hours 50 minutes from the beginning of the program, our assistant will repel the readiness of the bread.

We take out the bucket and take out the bread. Completely cool on his grill so that the bottom is not soaked. Ready oatmeal bread weighing about 800 grams. My roof sank quite a bit (or rather, I didn’t even sag, but turned out to be uneven), but this is due to the tenderness of the test.

When bread with oatmeal cools completely, you can cut it and remove the sample. The crust is unusually crunchy, and under it — a very soft and delicate crumb.