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Créer un pain à l'avoine en forme

Créer un pain à l'avoine en forme




16 shapes


3 hours 15 minutes

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  • 3 à 3-1/2 tasses de farine tout usage
  • 1/2 tasse de flocons d’avoine à cuisson rapide OU à l’ancienne
  • 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
  • 1 c. à thé de sel
  • 1-1/4 tasse d’eau
  • 3 c. à soupe de miel
  • 2 c. à soupe de beurre ou de margarine

Topping (optional)

  • 2 cuillères à soupe de beurre OU de margarine, fondu
  • 1/3 tasse de sucre
  • 3/4 teaspoon ground cinnamon



  1. Combine 1 cup flour, oats, undissolved yeast, and salt in large mixer bowl. Heat water, honey, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 16 equal pieces. Form into desired shapes** such as letters, numbers, or X's and O's that can be used as Tic-Tac-Toe game pieces. Place on greased baking sheets. Cover; let rise in warm, draft free place until doubled in size, about 35 to 45 minutes.
  3. If desired, brush dough shapes with melted butter. Combine sugar and cinnamon; sprinkle evenly over tops.
  4. Bake at 375°F for 15 to 20 minutes or until golden brown. Serve warm.

To create a variety of shapes, follow directions below:

  1. Pretzels: Roll dough pieces to 16-inch ropes; curve each to form a circle, crossing ends over at top. Twist ends once; pull crossed ends over bottom of circle.
  2. Twists: Roll dough pieces to 12-inch ropes; fold each in half and twist 4 to 5 times. Pinch ends to seal.
  3. Knots: Roll dough pieces to 10-inch ropes; tie each loosely in center to form a knot.
  4. Holiday Shapes: Form ropes into hearts, shamrocks, pumpkins, bells and candy canes, as desired.
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