Breakfast

Haferflockenbrot (oat flake bread)

A soft bread flavoured with oat flakes, with a tender, slightly sweet crumb. It is easy to make without a long fermentation and goes well with breakfast or an afternoon snack.

1 h
8 servings
Advanced
Budget-friendly
🇱🇮 Liechtenstein

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Ingredients

Optional extras

50 g Raisins

Nutrition facts

245 kcal per serving

Protein: 9 g
Carbohydrates: 37.9 g
of which sugars: 6.8 g
Fat: 5.4 g
Fiber: 3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a bowl, mix the oats with the warm milk and let them soak for 15 minutes.
In a large bowl, mix the flour, yeast, salt and honey.
Add the oat mixture and the melted butter, then knead for 8 to 10 minutes until you get a soft, elastic dough.
Cover and let rise for 1 hour, until it has doubled in size.
Gently knock back the dough, shape it into a loaf and place it in a buttered loaf tin.
Let it rest for another 30 minutes, then bake at 200 °C for 35 to 40 minutes.
Check the bake with the tip of a knife: it should come out dry. Let it cool slightly before turning out.