Time: 1 ora e 30 minuti più cottura
Difficulty: Facile

Fancy a snack with a sandwich? Then you have to try this! An oatmeal braid with the scent of mortadella and the creaminess of brie.
Characteristics
Oats are generally used in the form of flakes and flour, or for the production of vegetable milk.
It contains a high volume of fiber ideal for improving intestinal transit and promotes the control of cholesterol levels in the blood and increase the sense of satiety. Oats contain slow-digesting carbohydrates and thus provide the body with long-term energy.
Notes
However, the consumption of oats may not be well tolerated by people suffering from allergies or nickel intolerances.

Ingredients for 4 people
450 g Special Bread and Pizza Molino dalla Giovanna without lactose  
50 g oat flour
16 g fresh yeast    
10 g acacia honey     
380 g water  
35 g extra virgin olive oil     
12 g salt to taste                          
a pinch of ground black pepper
For the filling
200 g mortar allowable
100 g valerian
200 g Brie cheese (or lactose-free cheese)
Extra virgin olive oil
Salt up

Proceeding
Pour the mix into a bowl with oats and mix well with a whisk, in a separate bowl pour the water together with the yeast and dissolve well with your hands, pour the liquid at the two flours and knead until the liquid is completely absorbed.
At this point add the honey and oil and continue to mix well, always wringing with the palm of your hand, complete with salt and a pinch of ground black pepper.
Take the dough out of the bowl, pour it on a cutting board sprinkled with rice flour and form 150g loaves.
Once you have finished the dough to be chopped, take every single loaf and divide it again into three 50g pieces, make salami and braid them.
To make the braid, place the right and left strands alternately in the middle.
Close the ends and put to rise the braid on a baking sheet lined with baking paper and where it will rise for 1 hour.
After this time, brush the surface with water and oil, heat the oven to 230 % and when it is hot put the bread to bake for about 10 minutes, after the first few minutes of cooking, lower the temperature to 210 ºC. and cook for about 30 minutes.
At the end of cooking, remove the bread from the oven and let it rest for 20 minutes on a raised perforated grid before stuffing.
Meanwhile the bread cools, take the valerian and wash it well, dry with a cloth, season everything with a pinch of salt and a spoonful of oil, mix and set aside.
After the bread has cooled, fill with valerian at the base, add slices of mortadella and complete with 3 slices of Brie.