Oatmeal braid bag

Overview

Oatmeal is rich in nutrients. Besides cooking porridge, it is also a good way to eat it. Add water to raw oatmeal, slowly cook it into oatmeal, let it cool and use it, similar to soup, it has a gelatinizing effect. Although the amount added is quite large, the moisturizing and drawing effects of the bread are good. Low in sugar and oil, salty and a little sweet, it is very suitable for breakfast staple bread. For surface decoration, sprinkle wheat germ in the original recipe. I didn't have it, so I brushed it directly with egg wash. The oatmeal particles on the surface can be seen, and they appear slightly rough, but it does not affect the taste. The raw oatmeal I used, you can use instant oatmeal, and there will be no obvious oat particles.

Tags

• baking
• high gluten flour
• olive oil
• raw oatmeal
• white sugar
• whole egg liquid
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Rinse 80g oatmeal.

   

2. 2 Add 400g of water and cook over low heat to make a thicker porridge, then let cool.

   

3. 3 I made oatmeal in the morning, kept it in the refrigerator for a day, and used it at night. You can see there are large particles.

   

4. 4 High-gluten flour, sugar, salt, dry yeast, olive oil, water (add 65 grams of water first, reserve 10 grams, depending on the dry humidity of the dough, because the water content of oatmeal is different), add 230g of oatmeal. Mix together.

   

5. 5 Knead vigorously and beat until it reaches the expansion stage. That is, a large piece of film can be pulled out. Cover with plastic wrap and leave in a warm place to ferment.

   

6. 6 When fermented to 2.5 times in size, take out and press to release air, divide into 9 equal parts, roll into balls one by one, cover with plastic wrap and leave for about 15 minutes.

   

7. 7 Take one and roll it into a rectangular shape, thin the bottom edge, roll it up from top to bottom, and roll it slightly to make it longer. Make all the dough in sequence.

   

8. 8 Make a group of three strands and braid them into three strands from the middle to both ends.

   

9. 9 Braid three bread doughs in sequence.

   

10. 10 Place in a non-stick baking pan. Place in the oven or microwave for secondary fermentation. (Put a cup of hot water in the oven to maintain temperature and humidity)

    

11. 11 Ferment until doubled in size, brush the surface with egg wash, or sprinkle with wheat germ or instant oatmeal. Bake in the middle rack of a preheated 180 degree oven for about 20 minutes. (If the coloring is too fast during the process, cover it with tin foil)

    

12. 12 Cool out of the oven and store in a sealed container.

    

13. 13 The brushing effect is good.