This is one of the easiest yeast bread recipes, and it’s so delicious. Oats lend a nice, rounded flavor to the all-purpose flour. I like to sprinkle oatmeal on top of my loaf before baking to add an extra bit of flavor.
Prep time:30 minutes
For: 8 personnes
- 1.25-ounce package active dry yeast
- 1 ½ cups warm water
- 1/3 cup packed light brown sugar
- 2 cups all-purpose flour, divided, plus more if needed
- ¾ cup oat flour
- 1 teaspoon salt
- Sesame seed or poppy seed for sprinkling (optional)
In a large mixing bowl, mix together the warm water and active dry yeast, gently agitate with a wooden spoon, and then let the mixture rest for several minutes, or until small bubbles appear on the surface of the water (if this does not happen, your yeast in no longer «active » and you should discard, use fresh yeast, and try again).
Add 1½ cups of the all-purpose flour and mix until well combined. Cover with a towell and place the bowl in a warm place for 30 minutes.
Add the remaining ½ cup all-purpose flour, oat flour, and salt mixing until the dough just pulls away from the sides of the bowl. If your dough is sticky, gradually add all-purpose flour until the dough is not dry but no longer sticks to your hands. Turn out onto a dry surface and knead until smooth and elastic. Lightly oil the mixing bowl and return the dough to the bowl, turning to coat.
Cover and let rise for 1 hour or until doubled in size.
The oven 350 F. Lightly oil a large baking sheet.
Punch down the dough and knead on a dry surface until smooth and firm.
Shape the dough into a loaf about 7-9 in length and place on the prepared sheet. With a sharp knife, if desired, make 2-3 lines in the surface of the loaf. Cover loosely with a dry towel and let rise for about 20 minutes, or until the incisions have separated slightly.
Springle the loaf with desired toppings. Bake for 25-35 minutes, or until golden brown. Cool for about 10 minutes on the pan, then transfer to a wire cooling rack to cool completly.