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Ingredients
Wholemeal Bread with Rolled Oats
- Ingredients
- 500 grams Whole wheat flour
- 1 cube Yeast (42 grams or approximately 1 1/2 oz)
- 1 Tbsp honey
- 350 milliliters Buttermilk
- 125 grams rolled Oats
- 125 grams Quark
- 1 tsp salt
- 1 generous pinch Anise seed
- Caraway
Place flour in a bowl and make a well in the center. Crumble the yeast and add the honey.
Heat the buttermilk to lukewarm. Pour approximately 100 ml (approximately 1/2 cup) of buttermilk into the bowl. Stir with the yeast and some flour. Cover and let rise for 15 minutes.
Add the remaining buttermilk, 100 grams (approximately 1 cup) of oatmeal, quark, salt and spices and knead. Cover and let rise for about 30 minutes in a warm place.
Knead the dough again and place in a loaf pan lined with parchment paper. Let the dough sit for another 15 minutes.
Brush the dough with lukewarm water, sprinkle with the remaining oatmeal and bake in a preheated oven at 200°C (convection 180°C) (approximately 400°F, convection 350°F) for 50-60 minutes.
Allow to cool in the pan briefly, then remove to a wire rack. Slice and serve.
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |