Almond Oat Wholemeal Bread (Mandel Hafer Vollkornbrot)

almond oat wholemeal bread

I returned from Milan on 3rd Dec.   My friend liked my bread.  Here is a new attempt: almond oat wholemeal bread and rolls.  Where was the idea from?  It is mainly due to the expiring ingredients that I wish to clear.   Almond and oat turn out to be a good combination.   To enhance the flavour malt and coffee liquoir  were incorporated.   Unbeatable smell.  Friends loved it and could not stand the temptation when the smell lingered in the air.  Finally, we could eat.   The crust a bit chewy.  Fragrance from the nuts appealed a lot.  Good trial!

almond oat wholemeal  rolls

200g wholemeal flour
180g bread flour
120g French bread flour
5g malt
5g yeast
370g water
10g butter
10g Kahula
10g salt
50g oat
Toasted almond and oat as toppings

Mix the flours, malt and water.  15 minutes for autolyse.

Add the yeast and Kahula.  Start mixing with slow speed and run for a few minutes.

Add salt and continue the kneading with medium speed.

Incorporate oat into the dough.  Fold the dough and form into a ball.

Sit for fermentation until it’s double in size.   almond oat wholemeal  rolls before fermentation

Split into 5 * 87g.  The rest 475g on its own.  Shape them and relax for 15-20 minutes.

Reshape them and go for the rising.


almond oat wholemeal rolls after fermentation.

Brush egg white on top and sprinkle the toppings of toasted almond and oat

Baking temperature and time for the rolls: 220C for 13-15 minutes.

For the loaf: first 6 minutes at 250C and 20 minutes at 220C.

Cool the bread and rolls.  Enjoy them at anytime then.

almond oat wholemeal bread and rolls before fermentation.

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