What You Need:
1 cup of rolled oats and 2 cups of whole wheat flour
active dried yeast, 1 tablespoon
1:1 teaspoon of salt
2-2 tablespoons of maple syrup or honey
oil (1 tablespoon)
1/4 cup of hot water
Toppings of seeds or nuts (e.g., walnuts, flaxseeds, or sunflower seeds) are optional.
Getting Ready
Get Your Yeast Mixture Ready: Combine one teaspoon of honey or maple syrup with warm water to dissolve the yeast in a small dish. Wait until it starts to foam, which should take about 5 to 10 minutes. Because it gets the yeast going, this is a very important stage.
Incorporate the Dry Ingredients: Mix the rolled oats, salt, and whole wheat flour in a big basin. Thoroughly combine.
Put all the ingredients together: Combine the dry ingredients with the yeast mixture, olive oil, and any leftover honey or syrup. Work the ingredients together until a dough starts to stick together. It ought to be sticky, but not impossible to work with.
After you’ve dusted the surface, transfer the dough to it and knead it for around 10 minutes. To adjust the dough’s stickiness, gradually include more flour. The gluten, which is responsible for the bread’s desirable texture, is developed during kneading.
First Rise: After coating a basin with oil, set the dough aside to rise in a warm spot for about one hour, or until it has doubled in size.
Punch down the dough and form it into a loaf shape before letting it rise for a second time. After 30 minutes, transfer to a greased bread pan and let it rise again.
Cook: Get your oven hot, about 375 degrees Fahrenheit (190 degrees Celsius). Add some nuts or seeds to the top of the bread if you want. To get a golden brown top and a hollow sound when you tap the bread, bake it for about 30 minutes.
Let the Bread Cool Before Serving: Slice the bread when it has cooled. Warm up a piece and top it with anything you choose.
In addition to being a delicious way to kick out your day, this bread is extremely nutritious and will keep you going all day long. Take pleasure in both the preparation and the eating of the finished product.