Whole Wheat Polar Bread

Ingredients

• 400 g plain white flour
• 125 g oat flour
• 160 g evaporated milk
• 450 g water
• 2 tsp dry yeast
• 2 tsp vinegar 7%
• 10 g salt
• 70 g butter
• 35 g oat bran
• 200 g dark rye flour
• 55 g dark syrup

Method

1. Add oatmeal to a food processor and blend until blend until powder with a slight texture. Add water to a saucepan and bring to boil. Remove from heat and add oat flour and oat bran. Stir and let cool to roomtempered.
2. Add all ingredients except butter and salt to a stand mixer with dough hook. Mix on low spead for about 10-15 minutes. Add more water if the dough are dry and hard. I used about 50 g more water.
3. Add roomtempered butter and salt, and mix on low speed for 10-15 minutes. The dough should be a bit sticky.
4. Transfer dough to a large bowl smeared with rapseed oil. Cover with plastic wrap and a towel. Let proof until double in size, about 1,5-2 hours.
5. Prepare 2-3 baking sheets with parchment paper. I have made 10 big polar breads. Make them smaller if you want but adjust cooking time accordingly.
6. Transfer dough to a surface and devide dough in 10 equal parts, about 150 g each. Flour the surface and roll to round balls. Use a rolling pin and roll out into 12-13 cm rounds. Use enough flour that the dough doesn’t stick to surface or rolling pin.
7. Transfer the polar breads to the prepared baking sheets. Prick the breads with a fork. Cover with towel and let the breads rest for about 40 minutes. Preheat oven, 200 C fan forced. Brush the breads with water.
8. Bake one tray at a time for about 15 minutes until golden and cooked through. Transfer to a wire rack and let cool completely. I recommend freezing the polar breads if not eaten the same day. Let them cool completely before freezing. They last for about 3 months in the freezer.