Ingredients:
- 2 packs of activated bread yeast
- 1/2cup lukewarm water (anything over 130 and you will kill your yeast)
- pinch of sugar
Directions:
- Soften the yeast in 1/2 c water and pinch of sugar for 5-10 minutes
- Add the rest of the water and the salt.
- Add the oat flour first, then mix in the wheat flour
- Roll out onto a floured surface and knead in the rest of the flour and oats
- Place in a greased bowl, turning the bread ball over to grease all sides and cover.
- Let this rise in the warmest place in your house until doubled (45 min)
- Punch dough down and let it double again again (30 min)
- At this point you can shape your loaves any way you like. What worked very well for me was to divide the dough in half and twist the loaves a few times so that I had spiraled baguettes
- Let sit for another 10 minutes and bake 20 minutes on a humid, 375 degree oven
- Pull is out and brush on an egg wash, stick it back in for another 20 minutes.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.51 Kcal (2560 kJ) | ||
| Calories from fat | 72.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 12% | |
|---|---|---|---|
| Cholesterol | 8.08mg | 3% | |
| Sodium | 1982.79mg | 83% | |
| Potassium | 241.76mg | 5% | |
| Total Carbs | 116.82g | 39% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 7.92g | 32% | |
| Protein | 17.21g | 34% | |
| Iron | 3.6mg | 20% | |
| Calcium | 98.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.35 Kcal (772 kJ) | ||
| Calories from fat | 21.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 12% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 3% | |
| Sodium | 597.73mg | 83% | |
| Potassium | 72.88mg | 5% | |
| Total Carbs | 35.22g | 39% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 2.39g | 32% | |
| Protein | 5.19g | 34% | |
| Iron | 1.1mg | 20% | |
| Calcium | 29.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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