Stuffed oat bread


  • 350gr flour 0000
  • 150gr rolled oats
  • 10g of salt
  • 25g of fresh yeast
  • 1 tbsp sugar
  • 2 tbsp of oil
  • 250gr of water or vegetable milk
  • 50gr of dried tomatoes


Mix the yeast with a tablespoon of sugar and a tablespoon of flour. Dissolve with water to form a liquid paste. Let duplicate. mix the dry ones and add the sponge (that paste we made first), oil and water. knead 10′. Stretch and fill. Roll up and shape. Let stand 30′. cook at 180Āŗ until golden.

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