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Avena Vital – Bread
Prep Time : 00h 12
Cooking Time : 00h 40
2 Loaf
Wake up to a hearty breakfast with whole grain bread that adds nutritious oats and good energy to your morning delights. Bake yours by mixing 50% of Avena Vital with 50% wheat flour to help you get that perfect golden crust and soft texture essential for a tasty malt-infused loaf.
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 65 – 80 minutes
Baking Time: 35 – 40 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 250 g German wheat flour, Type 550
- 11 g Instant yeast
- 365 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 3 minutes slow and approx. 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 435 - 440 g pieces and mould the dough in your preferred shape. We recommend long and oval shape, place it onto a greased baking tray afterwards.
- Spray the dough tops of the dough pieces with water and sprinkle with Avena Vital or Oats.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
- The oven should have a temperature of 190°C when you put the bread in then decreasing to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the bread for 35 - 40 minutes.