Sin desgasificar, cortar porciones de 400 g aproximadamente, de acuerdo al tamaño de los moldes.
Aplanar con las manos y enrollar para obtener un bollo del largo del molde y que ocupe el espacio interno sin sobrepasar el borde.
Mojar la superficie y rebozar avena, previamente espolvoreada en la mesa. Esto es solo para decorar, aun
que algunos prefieran el pan desnudo, de color dorado y corteza suave.
Acomodar en los moldes enmantecados. Cubrir y dejar leudar durante 1/2 hora o más, hasta que se observe que dobló el volumen o asoma unos 2 cm por encima del borde.
Hornear a fuego medio a alto (190° C), durante 30 a 40 minutos.
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RT @elbullirdeagus: Pan de molde http://t.co/F14eoySFHv