Vienna bread with oatmeal and raisins

Preparation

1. We put the buttermilk (or milk) and sugar in the glass and program 1 minute, 37º, speed 2.

2. We add the yeast and the egg and mix 10 seconds, speed 3.

3. We add the flour and salt. We knead first 1 minute, speed 6 and then 3 minutes, closed cup, spike speed. While kneading, add the butter into pieces through the jar.

4. Add the raisins and oats and program 10 seconds, speed 6.

5. We let the dough rest inside the glass for 30 minutes. We take out the dough and give it the desired shape. It is a sticky dough so you can use a little flour so that you can handle it better. We place it on the baking sheet and let it double in volume before baking. Mine has risen in the warm oven, at 30º, approximately 1 hour.

6. When it has risen, carefully, we varnish the bread with egg (it can also be painted with water, milk or oil).

7. We preheat the oven to 200º. We introduce the bread and lower the thermostat to 180º. We bake about 30 minutes (it will depend on the type of oven, stay tuned in case you have to remove it before or cover it with aluminum foil). Oh, and if you have chosen to make several small loaves, keep in mind that they will have to spend less time in the oven.