Butter Milk Bread with Oat Flakes

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Ingredients for 1 Loaf tin(s)
  • 70 g QimiQ Classic, unchilled
  • 125 g Oat flakes
  • 50 ml Water
  • 500 g Whole wheat flour
  • 42 g Fresh yeast, = 1 cube
  • 1 tbsp Honey
  • 270 ml Buttermilk
  • 125 g Quark 20 % fat
  • 17 g Salt
  • 0.5 tsp Aniseed
  • 0.5 tsp Cumin, ground
  • Butter, for the baking tin
  • Flour, for the baking tin
Method
1.
Whisk QimiQ Classic smooth.
2.
Soak the oat flakes in water until soft.
3.
Place the oat flakes and flour in a bowl. Make a well in the centre of the mixture. Crumble the yeast into the well, add the honey and some of the luke warm butter milk (25° C). Wait until the yeast has completely dissolved and starts to ferment.
4.
Add the remaining butter milk (25° C), QimiQ Classic, quark, salt, aniseed and ground caraway seeds and knead into a dough.
5.
Cover the dough with a clean tea towel and allow to raise at room temperature for approx. 20 minutes.
6.
Knead the dough well.
7.
Preheat the oven to 200° C (fan assisted).
8.
Place the dough in the greased and floured loaf tin, cover once more and allow to raise at room temperature for a further 25 minutes.
9.
Bake in the preheated oven for approx. 50 minutes.