Overnight Oat and Lingonberry Bread
This is the quickest and easiest bread you'll ever make. No need to heat up the liquid, knead the dough or wait for it to rise 2 times. It rises overnight on a baking sheet in the fridge, bring it out and have it sit on the counter while the oven heats up, then it's just 10 min. in the oven until fresh, delicious bread!
OVERNIGHT OAT & LINGONBERRY BREAD
What you need:
1/2 c old fashioned oats
1 c + 1 c water
2 pinches + 1/2 tsp salt
3 tsp dry yeast
1/4 c lingonberry preserve
3 c *flour (approx.13 oz white flour)
* I used the following: 1c rye, 1c whole spelt, 1c bread flour but you can use what ever combination you like.
In the evening do the following:
1. Mix the oats and 1 c of water and a pinch of salt in a pot and simmer for 2 min. Allow to cool to room temperature.
2. Mix the dry yeast with the other 1 c of water, add the oatmeal, the rest of the salt, preserve and most of the flour.
3. Work the loose dough on to a floured surface. This is a very sticky dough so use a dough scraper to form the dough into a long skinny loaf. Cut pieces with the dough scraper and put them onto a parchment lined baking sheet. Dust the breads with flour.
4. Cover the baking sheet with another parchment paper and let it sit overnight or for 10-12 hours in the fridge.
5. In the morning set the oven to 480F. Bring out the baking sheets and let them sit in room temperature while the oven heats up.
6. Bake in the middle of the oven for 10-12 min. Freeze any leftover bread.
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