Oat Bread

December 15, 2016

Many food agencies worldwide, including The European Food Safety Authority (EFSA), have approved health claims attributed to oat. Oat bran contains beta glucan, which has the ability to reduce cholesterol levels, decrease the elevation of blood glucose after a meal and improve digestion. 

No wonder, that the demand for oat is rising, particularly in Europe and the US. Where all oat grains come from? Where do your oat grains come from? There's a good chance that they come from Finland, which it's the second-largest exporter of oat in the world, sending about 350,000 tons abroad annually. 

Finland's cool weather, clean soil and farming practices that include fewer pesticides and fertilizers provide optimum conditions to oat farming. As a result, the excellent quality of Finnish oat make them highly attractive to oat product companies. 

Finnish bakeries offer many different sorts of oat bread that meet the needs of consumers, but a home-baked bread is always the best. This is one of my favorite recipes. 

2 breads 

8 dl (800 g) milk or water 
50 g fresh yeast 
2 tsp salt 
2 tbsp vegetable oil 
2 dl (200 g) sunflower seeds 
2 dl (70 g) rolled oats 
10 dl (550 g) dark wheat flour 
5 dl (300 g) wheat flour 

Dissolve yeast and salt into lukewarm milk or water. Add oil, sunflower seeds and rolled oats. Gradually mix in flours and knead the dough about 10 minutes. 

Don't leave to rise. Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. Shape the pieces into two loaves and roll them in rolled oats. Line two baking trays with parchment papers and place the breads on them. 

Leave to rise at room temperature. 

Preheat the oven to 200°C. Bake for 30–40 minutes. The bread is ready if it sounds hollow, when you knock on its base. 

Let cool on a wire rack.

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