Oatmeal Roll

For the oatmeal crackers, spread the oatmeal on a baking sheet and grill under supervision at 180 °C in the oven until lightly browned.

Put them in a bowl, pour the water over them, cover and let them soak for about 1 hour.

Mix flour with yeast and salt and knead with the oat flakes, maple syrup and cream for about 10 minutes to form a firm dough.

If necessary, add a little more water. Cover with a cloth and let rise in a warm place for 30 minutes.

Knead again and divide into 8 parts. Form a ball from each part and place on a baking sheet, cut deeply with a sharp knife, brush with water and sprinkle with oatmeal.

Cover and let rise until they have risen significantly.

Place an empty baking sheet at the very bottom of the oven and preheat oven to 200 °C top and bottom heat. Put the rolls in the oven and pour about 100 ml of water into the bottom baking tray.

Close the oven immediately and bake for 20-30 minutes. The mild-tasting oatmeal crackers go well with jam or honey, but also with spicy spreads or cheese.

Preparation Tip:

If you bake the oatmeal rolls quite lightly, you can bake them again for breakfast at 200 °C for about 10 minutes.

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