Miss Lorion

Another mommy/crafter blog? Well, why not!
Almond and Oat Galette
Bread Breakfast

Almond and Oat Galette


  • 2 cups of Wheat Flour
  • 3/4 cup of Almond meal/flour
  • 2/3 cup of Rolled Oat (old fashion type not the thin quick cooking type)
  • 1/2 tsp Kosher salt
  • 1/4 cup and 1 Tbsp Sugar (could be replaced with honey)
  • 1 Tbsp dry Yeast
  • 1 cup Warm Water
  • 1 egg
  • 1/4 cup Milk
  • 3 Tbsp of melted Butter


  1. In a large bowl, pour the warm water to dissolve 1 Tbsp of sugar and sprinkle the yeast. Reserve and let rest for 10 to 15 minutes.
  2. Measure and combine in a separate bowl, the wheat flour, almond flour, rolled oat, salt and sugar.
  3. Once the yeast is ready, add all the dry ingredients and mix to an even texture. The dough will remain sticky and the oat will absorb the liquid during proofing.
  4. Let the dough rise until double in bulk, about 2 hours.
  5. Pour the melted butter on the dough and knead a few times, let rest for 10 minutes.
  6. Divide the dough into 4 balls.
  7. Knead each ball in to a galette shape (flat ball or a disc of 1 inch thick) on a generously floured surface.
  8. Let the dough proof until double in size.
  9. Bake at 400F for approximately 20 to 30 minutes, until the galette is golden brown and internal temperature is arround 200 to 210F.

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