Выпечка
Домашний овсяный хлеб
9 Ингредиентов
мука пшеничная
200г
мука овсяная
100г
теплая вода
300мл
дрожжи сухие
1/2ст.л.
соль
1/4ч.л.
растительное масло
2-3ст.л.
сахар
2ст.л.
горстка льняного семени
овсяные хлопья
5ст.л.
Домашний овсяный хлеб
140 минут
1) Растворить сахар и дрожжи в теплой воде. Оставить для активации на 10 минут.

2) В муку добавить льняное семя, половину овсяных хлопьев, соль. Влить жидкость. Хорошо перемешать. Накрыть полотенцем и оставить на 30-60 минут в теплом месте.

3) Добавить растительное масло, смазать им руки. Вымесить тесто и сформировать батон, уложить на посыпанной овсяной мукой противень ( можно использовать форму для хлеба). Посыпать оставшейся овсянкой, накрыть полотенцем, дать подняться 30-60 минут.

4) Выпекать 15 минут при температуре 200 градусов и еще 15 минут при 180. Остудить.

Самый полезный и мягкий хлеб готов! Приятного аппетита!
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2) В муку добавить льняное семя, половину овсяных хлопьев, соль. Влить жидкость. Хорошо перемешать. Накрыть полотенцем и оставить на 30-60 минут в теплом месте.

3) Добавить растительное масло, смазать им руки. Вымесить тесто и сформировать батон, уложить на посыпанной овсяной мукой противень ( можно использовать форму для хлеба). Посыпать оставшейся овсянкой, накрыть полотенцем, дать подняться 30-60 минут.

4) Выпекать 15 минут при температуре 200 градусов и еще 15 минут при 180. Остудить.

Самый полезный и мягкий хлеб готов! Приятного аппетита!
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2) В муку добавить льняное семя, половину овсяных хлопьев, соль. Влить жидкость. Хорошо перемешать. Накрыть полотенцем и оставить на 30-60 минут в теплом месте.

3) Добавить растительное масло, смазать им руки. Вымесить тесто и сформировать батон, уложить на посыпанной овсяной мукой противень ( можно использовать форму для хлеба). Посыпать оставшейся овсянкой, накрыть полотенцем, дать подняться 30-60 минут.

4) Выпекать 15 минут при температуре 200 градусов и еще 15 минут при 180. Остудить.

Самый полезный и мягкий хлеб готов! Приятного аппетита!
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