Grape bread with Camembert and chili

Ingredients for 1 servings:

• 100 g wheat flour, type 550
• 50 g rye flour
• 90 g water
• 2 g yeast
• 5 g salt
• 55 g oat flakes, wholegrain
• 100 g water
• 300 g wheat flour, type 550
• 200 g wheat flour, type 1050
• 100 g wheat flour (wholemeal)
• 12 g yeast
• 12 g salt
• 340 g water
• 100g Camembert(s)
• 150 g grapes, blue
• 1 chili pepper(s), green

Instructions

Working time approx. 40 minutes; Rest time approx. 18 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 19 hours 45 minutes

For the starter dough, knead all the ingredients together. Cover the bowl with cling film and let it rise overnight at room temperature for about 14-16 hours. For the soaking piece, toast the oats in a pan without oil the night before, add them to a bowl, pour over the water, mix everything together, cover with cling film and let it stand overnight. The next day, cut the Camembert into cubes. Halve or quarter the grapes depending on their size. Seedless grapes are best, otherwise remove the seeds. Halve the chili pepper, remove the seeds and cut into thin strips. For the dough, mix the flours and crumble in the yeast. Add the remaining ingredients, the soaking piece, starter dough, grapes, Camembert and chili and knead everything together well. Cover and let rise for 1 hour. Place the dough on a floured work surface, halve or third it, and shape each into a loaf or log. Place these on the baking sheet and let rise, covered, for another 1 1/2 hours. Bake at 220 degrees Celsius, well steamed, for about 35 – 40 minutes.