Spelt-rye mixed bread with oat flakes

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 100 g wholemeal rye flour
• 100 g fine oat flakes
• 0.6 packs of dry yeast
• 150 g natural yogurt, cold from the refrigerator
• 150 ml water, hot
• 80 ml water, lukewarm
• 1 tsp salt or sea salt
• 2 tbsp Balsamic vinegar, white
• 2 tbsp oil of your choice, e.g. olive or corn oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 35 minutes

without sourdough, for the bread maker

First, mix all the dry ingredients except the salt. Don’t worry, you won’t notice the oats in the finished dough. They simply make it nice and fluffy and digestible. Now for the liquid ingredients. If the water is too hot, the yeast will die; if it’s too cold, it can’t work properly. If you mix the liquid ingredients in exactly this order, you should get the yeast at just about the perfect temperature: First, dissolve the salt in hot (but not boiling) water, then stir the salted water into the chilled natural yogurt, and then add the lukewarm water. It’s important that you don’t use boiling water and use chilled yogurt. This way, the final mixture will be at just the right temperature. Now add the vinegar and oil. Proceed according to the bread maker’s instructions. I first pour the liquid mixture into the bread maker, then add the dry ingredients. Select the desired bread baking program and desired browning. I always use the quick program with medium browning. This takes 2 hours and 20 minutes in my bread maker. Extra tip: The result always seems to depend heavily on the bread maker. If you’re trying this recipe for the first time, you should check during the kneading process whether there’s enough liquid or whether you need to add more – a spoonful at a time! For the basic recipe, this can be up to 50 ml. It’s especially important to check this if you’re using wholemeal flour and coarse oatmeal instead of the specified ingredients. Both simply need more liquid to expand properly. Coarse oatmeal may even need a little more water, though I haven’t tried that yet. For the same reason, you should choose a program with a preparation time of around 3 hours so the ingredients have enough time to expand. I bake with a bread maker, and the dough turns out quite sticky. If you’re baking in the oven in a baking pan, you’ll probably have to experiment a bit to see if the quantities work for you. Since I don’t have an oven myself, I can’t comment on temperatures and baking times. This recipe yields a loaf weighing approximately 850 g. Since it’s super simple and almost always turns out well, it should be suitable even for beginners.