Crispy Oat Bread
Making bread can be easy if you understand the fermentation process. These crispy oat bread buns are so easy to prepare that they will surprise you!
The type of yeast can be a determining factor in the quality of the bread, but the type of flour we use also influences: wholemeal, organic etc. The most important thing is that the ingredients are of quality and that later shows in the bread that we cook.
This crispy oat buns are easy to prepare, crispy and fluffy.
Servings: 5 Buns Difficulty: Medium Time: 3 Hours
- 10 GR YEAST
- 90 ML OAT MILK
- 30 GR ALMOND BUTTER
- 1 TBSP RICE SYRUP
- 400 GR SPELT FLOUR
- 3 TBSP OAT FLAKES
- 8 GR SALT
- Preheat the oven to 240ºC.
- Dilute the yeast in a mixture of rice syrup and water.
- Add the remaining ingredients and mix well to form a moist and uniform dough.
- Cover the dough with a cloth and let it ferment for about two hours.
- Handle the dough carefully so that it loses as little air as possible inside.
- Divide the dough into five equal pieces and give them the shape of buns. Place the buns in a lined baking paper tray.
- Bake for 10 minutes at 240 degrees, reduce the heat up to 180ºC and bake the buns for 30 minutes more.
KITCHEN TIPS: For a crispier crust, once you have baked the buns, leave the oven door open for 10 minutes with the buns inside.