Oat Bread and Rolls

= 1 loaf and 10 rolls Pour the oats and spices on a baking tray and roast lightly in the stove on the middle shelf at 100 °C for 50 min. and cool.

Mix the oats and spices with the wheat and grind finely.

Melt the yeast and salt in the water. Gradually add the flour and knead the dough with a food processor until it comes away from the bowl.

Cover and let rise for 1 hour, until approximately doubled in volume.

In the meantime, grease 1 baking sheet accurately. Knead the dough again and divide in half. Roll one half into a ball. Brush all around with water and roll in the oatmeal. Press down a little. Place the bread on the baking sheet and score a cross in the center.

Form a roll with the other half of the dough and cut it into 10 pieces of the same size. Shape the pieces as you like. Brush the rolls all around with water. Roll in oat flakes or sesame seeds or sprinkle with caraway seeds. Place the oat rolls with the bread on the baking tray.

Put the bread on the lowest shelf in the cold oven and bake at 200 °C for 35-40 min. The bread should be baked for 1 hour. Right at the beginning, place a shallow dessert bowl with boiling hot water on the bottom of the oven. The bread and rolls taste even better the next day than when they are fresh.

Add 150 g raisins, finely chopped dried pears and coarsely chopped walnuts or hazelnuts to the dough.

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