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Bread, Whole-Wheat Oat Loaves Filoncini integrali ai focchi di avena

Make Bread, Whole-Wheat Oat Loaves Filoncini integrali ai focchi di avena at home with All Purpose Flour, Whole Wheat Flour, Yeast, Water, and Unsalted Butter. Serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 4 3/4 cup
• 3 1/3 cup
• 3 tbsp
• 2 1/2 cup
• 1/3 stick
• 1/4 cup
• 1 tbsp
• 1 tsp
• Prep Time Min
• Cooking Time Min

Method (preview)

1. 1

   Rising Time: 1 hr 10 min

2. 2

   Combine both of the flours in a large bowl and make a well in the center.

3. 3

   Dissolve the yeast in the water.

4. 4

   Pour the yeast mixture into the well, gradually start incorporating it into the flour, and begin to knead.

5. 5

   Add the butter, oats and salt, and continue to knead until the dough is soft, well blended and elastic.

6. 6

   Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 min. Form the dough into small loaves, each weighing about 3 1/2 oz (100g).

7. 7

   Moisten the surface of the loaves with a little water and sprinkle with more oats.

8. 8

   Arrange the loaves, well spaced, on a baking pan lined with parchment paper and let rise, covered with plastic wrap until they have doubled in size, about 1 hr.

9. 9

   Bake in the oven at 350F (180C) for 15 min, or until golden brown and the bottom sounds hollow when tapped.