The Ultimate German Haferbrot

Master The Ultimate German Haferbrot with this professional guide. Learn how a 600g oat soaker creates a 115% hydration loaf that is protein-packed, fiber-rich, and perfectly crusty.

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Course: Al La Carte, Breads

Cuisine: American, European, German

Keyword: German oat bread, Haferbrot bread, Healthy Bread for Weight Loss, High Hydration Bread, Oat Bread

Prep Time: 20

Cook Time: 55

Proofing Time: 3 15

Total Time: 4 30

Servings: Servings

Calories: 266kcal

Author: Julietkitchen By Chef Yasmin

Equipment

Ingredients

For the soaker

300 grams rolled oats
300 grams water room temperature

For the Haferbrot (Oat Bread)

500 grams bread flour
15 grams malt syrup
15 grams milk powder
8 grams instant yeast
16 grams salt
15 grams butter room temperature
275 grams water room temperature
600 grams of the Soaker

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Instructions

Make the Soaker (30 minutes in advance of mixing the dough)

Combine the soaker ingredients in a large glass measuring cup or bowl. Mix thoroughly to ensure all the oats are coated with the water. Rest for 30 minutes to fully hydrate the oats.
300 grams rolled oats, 300 grams water

Mix the Dough

In a kitchen aid mixer, add the flour, malt syrup, milk powder, instant yeast, salt, butter and water. Mix on low speed until all the dry and wet ingredients starts to hydrate - form a dough.2 to 3 minutes.
500 grams bread flour, 15 grams malt syrup, 15 grams milk powder, 8 grams instant yeast, 16 grams salt, 15 grams butter, 275 grams water
Increase speed to medium and knead for 10-12 minutes until the dough is strong and passes the windowpane test.
Add the soaker to the dough. Mix on low speed just until the soaker is fully incorporated into the dough. The dough should be strong but soft (not wet or soggy).
600 grams of the Soaker
Transfer the dough to a lightly greased bowl. Cover and let it bulk ferment (rise) for 2 hours. Fold the dough at the 1 hour mark.
Transfer the dough to a clean work surface. Pat the dough to remove any excess air bubbles. Shape round and rest 15 minutes.
Final shape the dough into a loaf. Brush the top of the dough lightly with water. Roll the top of the dough in more rolled oats.
Place the loaf, oats side up, on-top of a crumpled up parchment paper. Then transfer the loaf on the parchment paper into a large covered baker 13.4" x 5.3"x 5.5"
Note: the dough can make one large loaf that fits perfectly in this recommended size baker. Or you may divide the dough in half and make two smaller loaves.
Cover the baker with its cover and let the dough rest 1 to 1 1/2 hour. until it doubles in size, filling up the pan. In the meantime preheat the oven to 450F degrees
Note: the final proof will depend on the temperature of your room. For us, it took 1 hour)
Transfer the covered baker into the oven. Bake for 45 - 50 minutes. Uncover and bake for another 5 to 10 minutes until golden.
Transfer the loaf onto a wire rack and allow to cool completely. Slice and enjoy.

Nutrition