Flatbread with oats

I still bake all my bread adapting the basic bread recipe I shared with you earlier, this one is no different. The rolled oats in the recipe keeps the bread fresh and moist for a long time, they're full of fiber and makes a perfect filling lunch sandwich.

To start with, stir 12 g of fresh yeast (1/4 of a block) and 1 tsp of sea salt into 3dl of cold water. Add about 3dl of rolled oats and 2,5dl of bread flour and give it a quick stir.

The dough just after first mixing.

Let the dough rest for a half-hour, fold it over by hand and cover with a little extra flour and let it rest for another half hour. Sprinkle the worktop with some flour and transfer the dough over, form a round flat cake on the worktop (about 1,5cm thick and the size of a large plate), sprinkle with flour and cover with a tea towel while heating the oven for another halfhour.

Baked out on the countertop

Heat the oven to 250C with the baking stone, if you have one, or the baking tray inside. 

Transfer the bread to the hot stone, might help to fold it over in half and/or using a spatula. Fold it back out on the stone, prick the surface with a fork and cut the cake in 6-8 pieces (without cutting all the way through). Then, put the bread in the oven and lower the heat to 200C and bake for about 20 minutes.