Under 60 mins
Mean 3, rated 16 times
Provena Gluten-free Jumbo Oats
1 1/2 tsp
Provena Gluten Free Baking Flour with Oats
1 1/2 dl
crumbled blue cheese or
Stir in warm +42- (plenty of lukewarm water with rolled oats, syrup and salt. Dough whisk the liquid part of the flour, which is mixed with dry yeast. Add the remaining flour, and Saturday Running. Stir until smooth.
Pour half of the dough on a baking tray with baking paper on top. Pat the dough with flour hand 15 x 30 cm size of about 1 cm thick plate. Make the end of the dough as well.
Give bread to rise under a towel for about 20 minutes. Set the oven to 225 degrees.
Sprinkle the bread on the surface of the cheese and oregano. Leave a 2 cm from the edges without filling.
Bake in the oven at about 15 minutes. Bread is best to immediately fresh. Freezing unit doses immediately after cooling, then you will enjoy the taste of fresh always.
Try also these
Small feta-olive breads
Our products used in this recipe
Provena Gluten Free Baking Flour with Oats 450 g 450 g
Provena Gluten Free Jumbo Oats 500 g 500 g
Provena minipizzas »
Oat and lingonberry cookies »
Raw raspberry-yogurt porridge »
Cheesy scones »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.