12 pcs.

5 dl (500 g) skimmed milk

50 g fresh yeast

1 tsp salt

1 tsp rosemary

1 tsp sweet pepper powder

0,5 dl (90 g) cooking oil

2 dl (70 g) rolled oats

9 dl (600 g) wheat flour

Stir the yeast into lukewarm milk. Add the rest of the ingredients. Stir.

Pour the dough onto a baking tray covered with parchment paper. Spread it to form a 25 x 35 cm rectangle. Sprinkle with rolled oats.

Cover with a tea towel and let rise for about 30 minutes. At the same time, preheat the oven to 225°C. 

Use a knife of a dough scraper and mark the bread into 12 pieces. Bake for 15 minutes.

Let cool on a wire rack.