Oatmeal Bread
The oatmeal bread from Spoonsparrow is especially gentle on the stomach thanks to its long maturation period. It combines wholesome oats, whole wheat spelt flour, flaxseed, fennel and coriander seeds for a hearty yet light loaf that pairs wonderfully with breakfast or brunch.
Ingredients
- 350 g oatmeal
- 2 tsp salt
- 200 g spelt whole‑grain flour
- 2 tbsp flaxseeds
- 1 tsp ground fennel seeds
- 1 tsp ground coriander seeds
- 2 tbsp Flaxseed oil
- 4 g fresh yeast
Instructions
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1.
Pour 50 g oatmeal and salt into a bowl with 120 ml boiling water, mix quickly and let the mixture rise at room temperature for about 8–12 hours.
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2.
Process 290 g oatmeal in a powerful blender until it becomes flour, then combine with the flour, flaxseeds and 350 ml water. Cover and allow to proof at room temperature for about 30 minutes.
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3.
Combine both doughs with ground fennel and coriander seeds, flaxseed oil, and fresh yeast; knead into a homogeneous dough. Cover and let rise for another 30 minutes. Knead again, place in a banneton, cover, and refrigerate for 8–12 hours.
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4.
After that, allow the dough to proof at room temperature for about 30–60 minutes. Meanwhile line a baking sheet with parchment paper and transfer the dough onto it, sprinkling remaining oatmeal on top. Bake the loaf in a preheated oven at 230 °C (fan‑forced 210 °C; gas: level 4) for about 60 minutes. During baking leave a shallow dish filled with water in the oven. After roughly 15 minutes reduce the temperature to 200 °C (fan‑forced 180 °C; gas: level 3).
