Emmer-spelt wholemeal bread with oat flakes and sourdough from the roaster

Ingredients for 1 servings:

• 50 g starter
• 100 g wholemeal rye flour
• 100 g water
• 400 g wholemeal emmer flour
• 300 g wholemeal spelt flour
• 200 g whole wheat flour
• 50 g oat flakes
• 18 g salt
• 14 g yeast
• 3 tbsp oil
• 800 g kefir

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Make the sourdough the night before. Mix the listed ingredients together, cover, and let rest overnight. On the day of baking, take 50g of the sourdough starter as a starter for the next baking day. Use the remaining sourdough for the bread and knead it with the ingredients from the main dough until a smooth dough forms. Let the dough rest for about 15 minutes. Line a roasting pan with baking paper or grease it and let the dough rise for another 2 hours. Preheat the oven to 230°C (top/bottom heat). Bake the bread with the lid on for about 60 minutes on the middle rack. The lid can be removed towards the end of the baking time.