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4 grain bread with oats and sourdough

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Ingredients for 1 servings:

  • 500 g spelt, freshly ground
  • 300 g wheat flour, type 812
  • 200 g freshly ground oats
  • 300 g sourdough, made from home-ground rye
  • 35 g salt
  • 18 g yeast
  • 500 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Knead all ingredients into a smooth dough (10 minutes in a kneading machine) and then knead by hand for another 5 minutes. Add a little more flour if necessary. Let rest for 1 hour. Shape the dough into a loaf, place it on a baking sheet, and bake in the oven. Preheat oven to 250 degrees Celsius (480 degrees Fahrenheit) and bake for 15 minutes at 250 degrees Celsius (480 degrees Fahrenheit). During this time, spray the oven with water three times. Then reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake for another 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rye-wheat bread with sourdough