Rustic bread rolls with oatmeal

Oatmeal bread rolls

Yesterday I made carrot soup with red lentils and miso, for an ad hoc visit on a  rainy afternoon. I also made these rustic bread rolls with oatmeal, so the meal was not just soup and the remnants of my mother-in-law’s Christmas cake….. So delicious, but so calorific! This dough was made with scalded oatmeal.In Norway it’s not unusual to bake with scalded rye flour, as rye and oats have better flavor and the bread consistency changes a bit. Scalding rye gives a much more glutinous texture than scalding oatmeal. Using left over oatmeal porridge would work as well, probably, just add less salt.

Rustic bread rolls with oatmeal

100 grammes boiling water
50 grammes quick-cooking oatmeal
100 grammes quick-cooking oatmeal
480 grammes water
550 grammes plain white flour (I used 00)
15 grammes coarse rye flour
10 grammes dry yeast
10 grammes olive oil
5 grammes salt

For baking:
small bowl with coarse oatmeal
small bowl with water
Bowlswith water and oats
Boil up 100 grammes of water, and pour this over 50 grammes of quick-coking oatmeal, to scald it. Leave to cool a few minutes.

Once the scalded oatmeal has cooked down a bit: add flours, cool water and olive oil to a bowl. Stir, and make sure the mix is not too hot (lukewam is fine). Add dry yeast and olive oil, mix again. Leave to rest ten minutes, then fold dough in bowl and add salt. Leave dough for an hour at room temperature, folding every twenty minutes (or maybe just once, if you have popped to the supermarket – the dough will survive).

Once the dough has doubles and looks light and fluffy: Divide dough into 12-14 pieces. Roll out to a small bun, trying not to use too much extra flour.

Bread rolls rising

Dip each rolled ball of dough into the small bowl with water, then the into the small bowl with coarse oats, pressing slightly so the oats adhere. Place with oats side up on a baking tray with baking parchment.

Leave to rise 45 minutes or so, depending on the temperature of your kitchen. Cover tray with a tea towel. You will see the bread rolls gently rising. Heat the oven to 240 C.

Bake in the middle of the oven, 10-15 minutes at 240C. Cool for at least 15 minutes before slicing. Very nice with butter.

Notes: I tried at 225C first but after 20 minutes they were not yet done, so the second tray was baked at 240C. My oven is not the best. They might be nice with more salt in the dough (try ten grammes) but I’m trying to cut back…. and with the carrot miso soup, the bread rolls were delicious.

Monster ad mal di golaPS Could not resist this medicinal add at the metro the other day, with the devil among Roman monuments. ” Mal di gola” is sore throat.


4 thoughts on “Rustic bread rolls with oatmeal

    1. krumkaker Post author

      No need to fear! I usually bake with sourdough, but used dry yeast this time and it was very straightforward (and fast…..). Having a small batch helps too, in making dough less intimidating, you could halve this as well? Good luck!


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