The recipe comes from a Danish book by Norwegian author Wenche Frølich: Brød, an excellent book with many great recipes. Unfortunately her books are not available in English, so this is the translated and adapted recipe.
- 200 ml water (scant 1 cup)
- 1 L milk (2 1/4 cups)
- 2 tsp salt
- 50 g yeast cake or one dried yeast envelope
- 300 g rolled oats (quick cook or traditional) (10.5 oz)
- 300 g whole wheat flour (10.5 oz)
- 750g- 1kg all purpose or bread flour (26- 36 oz)
- a little bit of neutral tasting oil, such as canola oil.
- oats, milk to decorate
1. Heat the milk and water to lukewarm, about 90 F/ 30 C. Pour the liquid over the yeast in a large mixing bowl (pull the yeast cake apart first if using fresh yeast).
2. Add the salt, oats and whole wheat flour, along with most of the all purpose flour. Knead the dough until smooth, elastic and easy to release from the bowl.
3. Let the dough rise under a tea towel for about an hour somewhere warm.
4. Turn the dough out on your work surface, and knead until elastic – add a little more flour if needed.
5. Split the dough in 3 parts and make 3 breads. Put the breads on a greased or parchment covered baking sheet, and brush a little oil on the sides that face each other (so they don’t stick together).
6. Let the breads rise under your tea towel for another 45 min. When about done, preheat oven to 395 F/ 200 C.
7. Brush the breads with milk and scatter oats on top, press the oats lightly into the breads.
8. Bake the breads in the lower part of the oven for about 45 min. When done, they should sound hollow when tapped.
9. Let the breads cool on a rack.
Yum! I also sometimes make them into small rolls instead of breads, in which case the bake time is about 20-25 min.
These are great for freezing too, wait until they are cooled completely before putting them in the freezer. We can’t eat 3 breads before they go stale, but it is great to be able to pull a loaf out of the freezer.
If the bread gets a little dry after a couple of days this is great sliced and toasted too.