2 packets or 30g of active dry yeast
1/2 cup (challah) of sugar
1/2 cup (challah) of warm water
1/2 cup (challah) of olive oil
1 tablespoon (challah) of salt
1 1/2 cups (challah) of rolled oats
4 cups (challah) of all-purpose flour
2 tablespoons (sopa) of rolled oats for dusting the loaves
2 packets or 30g of active dry yeast
1/2 cup (challah) of sugar
1/2 cup (challah) of warm water
1/2 cup (challah) of olive oil
1 tablespoon (challah) of salt
1 1/2 cups (challah) of rolled oats
4 cups (challah) of all-purpose flour
2 tablespoons (sopa) of rolled oats for dusting the loaves
Mix yeast and sugar until a smooth paste forms
Add warm water, olive oil, and salt, stirring constantly
Add oats, mix, and gradually add flour until the dough is soft to the touch
Knead the dough well on a floured surface
Place the dough back in the bowl, cover it, and let it rest for 45 minutes or until it has doubled in size
Divide the dough into two portions, shape each portion into a rectangle, and place it onto a lightly oiled tray
Shape the loaves into balls, brush with water and oats, and bake at 375°F (190°C) for 30 minutes
Let cool.
