- flour - 3 Cups
- oat flakes - 3/4 Cups
- soluble yeast - 2 1/4 Teaspoons
- salt - 1 1/2 teaspoons
- milk - 1 glass
- warm water - 1/4 cup
- unsalted butter or margarine - 2 st. spoons
- honey - 1/4 cup
- warmed honey - 1 1 / 2-2 Art. spoons
- oat flakes - 1 1 / 2-2 Art. spoons
1. In a large bowl, mix the flour, oat flakes, yeast and salt. Pour warm milk into a small bowl. Add the butter and stir until completely dissolved, then add water and honey. 2. Pour the milk mixture into the flour and mix. Knead for 10 minutes until the dough becomes smooth and elastic. If the dough is still very sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time. If the dough is too dry, add water, 1 teaspoon at a time. Put the dough in a lightly oiled bowl, cover and let rise until it is doubled, about 1-1 1/2 hours. 3. Put the dough on the work surface. If the dough is too sticky, lightly sprinkle the surface before continuing. Fingers roll the dough into a rectangle 17X30 cm. 4. Then roll the dough into a tight roll, tuck the ends as needed. 5. Put the dough in a bread pan lined with parchment, and cover with a clean towel. Allow to rise until the dough is doubled, about 1-1 1/2 hours. 6. Preheat the oven to 175 degrees. Place the empty mold on the bottom shelf of the oven and bring to a pan 2 cups of water to a boil. Lubricate the bread with warmed honey and sprinkle oatmeal. 7. Pour boiling water on an empty mold on the bottom shelf of the oven. Bake for 40-50 minutes, until deep golden brown. Allow to cool completely before serving. If desired, serve with honey.
Servings: 10-12