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IREKS Avena Oat Bread Make Up Instructions

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  • Mixing time: 7 + 3 minutes (spiral mixer)

  • Dough temperature: 26 - 27° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: 0.480 kg tin

  • Topping: oat flakes

  • Final proof: 60 - 70 minutes

  • Baking temperature: 235° C dropping, giving slight steam

  • Baking time: 30 - 35 minutes

  • Scale the dough after the bulk fermentation time and mould round.
    Allow the dough pieces to rest for a short period.
    Roll the dough pieces long, toss in oat fl akes and put in oiled baking tins.
    Bake at full proof, giving steam.

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UK & Ireland