At the bottom of the article, you will also find the recipe for cocoa with cinnamon and chilli.
High fiber oatmeal bread
2 loaves in 2 liter loaf pans. Start by making a pre-dough and let rise approx. 20 minutes before continuing with the dough. If you want to make dough in the morning/evening and bake in the afternoon/next morning, use cold liquid. Cover the baking dish and place it in a slightly cool room, not a refrigerator, for 6-7 hours.
- 300g lightly cooked oat flakes
- 150g whole wheat
- 100g oat bran
- 6 dl lukewarm water (15-20 degrees)
- About. 700g wheat flour
- 1 packet of yeast, fresh or dry yeast
- 4 dl of water or skimmed milk
- 1 tbsp honey (can be skipped, but tastes good)
- ½ dl rapeseed oil for cooking (another neutral oil can also be used)
- Eggs or a little rapeseed oil for brushing
- Small oatmeal to sprinkle
This is what you do:
Start by making a pre-dough in a large baking dish. Combine dry water and knead into a sticky dough, in a food processor or by hand. Cover the baking dish and leave to rise for approx. 20 minutes at room temperature.
After 20 minutes, add the rest of the mentioned dry ingredients into the main batter. Fresh yeast is crumbled into the flour mixture, dry yeast is added directly to the flour mixture. Add warm skimmed milk/water, honey and rapeseed oil and knead together to get a sticky dough. Cover the baking dish and leave to rise for approx. 50 minutes. While the bread is rising, butter 2 loaf tins approx. 2 liters of oil. If necessary, cover the bottom with a strip of baking paper.
Put some flour on the hob and take out the dough and divide it into two pieces/pieces. Knead lightly and form 2 loaves which are placed in the greased moulds. Cover with a baking tray and let rise approx. 45 minutes, for a double size.
Preheat the oven to 225 degrees. Brush the loaves with egg (possibly with rapeseed oil if eggs are not tolerated). Sprinkle small flakes of oats and make 3-4 oblique cuts with a thin, sharp knife on the surface. Place the loaf pans on the oven rack in the hot oven and bake for 40-45 minutes.
Remove the loaves from the molds and let cool on a wire rack. Bread is best stored in a bread bag / paper bag. If the loaves need to be frozen, use a freezer bag, the loaves must be completely cooled before placing them in the freezer bags.
Cinnamon and Chilli Cocoa
(Chilli can be omitted for those who want a mild cocoa)
- 1 liter of skimmed milk or milk H
- 1 little whole cinnamon
- 1 vanilla pod
- 3 tablespoons cocoa powder
- 1 tsp finely chopped red chili pepper (without seeds) or ¼ tsp chili powder
- About. ½ dl honey, taste it, honey can be replaced with 2-3 tbsp brown sugar
- 100 g finely chopped baking dark chocolate
- Optionally 2-3 flakes of sea salt
This is what you do:
Pour the milk into a saucepan. Split/split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla pod and seeds to the pan with the whole cinnamon stick, cocoa, finely chopped chilli and honey or brown sugar if desired. Whisk well together. Heat to boiling, stirring. Remove the pan from the plate. Add finely chopped chocolate and stir until chocolate is melted. Taste with 2-3 flakes of fleur de sel if necessary. Tip: If desired, garnish cup with whipped cream.