Whole Grain Bread with Oats
Whole grain bread with oats is a recipe featuring fresh ingredients from the sourdough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g rye whole-grain flour
- 250 g wheat whole-grain flour
- 0.5 cube fresh yeast (21 g)
- 0.5 tsp Sugar
- 75 g liquid natural sourdough (from the health food store)
- 1 tbsp coarse bread spice mix
- 50 g Oats
- 1 tsp salt
Instructions
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1.
Mix the flours in a large bowl, press a well into the center, add the crumbled yeast and sprinkle with sugar. Pour about 75 ml lukewarm water over it. Stir in a little flour from the rim to make a thick pre-ferment. Cover and let rise in a warm place for about 15 minutes until bubbles appear. Then mix the pre-ferment with the remaining flour, add about 175 ml lukewarm water, the sourdough, bread spice, oats and salt. Knead everything together in the bowl.
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2.
Next, knead the dough vigorously on a floured work surface with your hands until it is smooth and elastic. Return the dough to the bowl, cover and let rise for about 1 hour until its volume has doubled.
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3.
Knead the dough again on a floured surface. Shape it into a loaf, dust it with flour and let it rise for another 30 minutes. Brush the surface with water, pierce it several times with a fork. Let it proof again until the surface cracks (about 15 minutes).
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4.
Preheat the oven to 240 °C (direct heat top and bottom). Place the loaf on an oiled baking sheet and bake in the preheated oven for about 15 minutes, placing a fireproof dish of hot water beside it. After 15 minutes reduce the temperature to 200 °C and bake for another 45 minutes until finished. Remove from the oven and cool on a fine wire rack.
