Master Baker: Juha Mäkelä (Finland) | 麵包師傅: Juha Mäkelä (芬蘭)

“Though healthiest cereal, unlike wheat or rye, oat is challenging, almost impossible to bake with.”


juhajuhaI remember my grandma, born in North Karelia, the easternmost part of Finland. She used to bless the sourdough by using her fingers to form a cross gently on the dough when baking. This small gesture has two meanings. One is to bless the dough and bread. Secondly, when the cross has disappeared, it was sign that the dough was risen or proofed enough, or as professionals may say, it has fermented enough to be baked. The practice is still very typical for that region.


My roots and half of my family have always been farmers; furthermore, as a kid and teenager I used to spend almost every summer with my cousin and work at his place in the countryside. Several years later, when I was studying baking and working as a baker, I found this magical ingredient or, as my teacher put it, the oat found me. Ever since, it all has been clear to me: using that know-how, I want to develop more novel and innovative oat bread – to bake the best oat bread.


But is baking oat bread art or just hard science? Either way, it is for our blessings, and I let you to decide it by yourself.



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