Buttermilk Oat Bread

For the buttermilk oat bread, make a smooth yeast dough from wheat flour, fine rolled oats, yeast, sugar, salt, softened butter, buttermilk and water (the fastest way is in a food processor with the dough hook).

Let the dough rise in a warm place for 1 hour (it should have doubled in size). Knead well again and form a round loaf.

Let the loaf rise for another 1/2 hour. Then brush with the milk and sprinkle the seeded oat flakes on top. Bake the bread in the oven at 180 °C for about 1 hour.

It should be golden yellow and sound slightly hollow when tapped.

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