Folsleine Oat Bread mei Sourdough Whey

Mix it sûrdeeggemik mei de wei. Rin yn huning 1 tbsp. Foegje it moal ta en mingje ta in pulp. Lit stean yn in waarme keamer foar 24 oeren.

Weigh out the rest of the whey and stir it into the topping. Add the flour and the grain mix. Knead until you get a smooth dough (1 – 2 minutes). Put the dough in the refrigerator for 24 hours.

Nim it daai út 'e kuolkast. Acclimate foar in heal oere yn 'e waarme en foegje dan it sâlt ta. Kneadje it daai no mei jo hannen foar 7-10 minuten oant it elastysk wurdt. Lit stean foar in oare 2 oeren. Strek it yn 'e tuskentiid krêftich útinoar en fold it wer byinoar.

Pull the dough apart again and fold it back together so that it fits into the loaf pan well greased with butter. Please note: the loaf pan should be suitable for sourdough – otherwise some of the color of the pan may stick to the bread afterwards. Let rise here again for 1 – 1.5 hours until the dough is almost fully ripe (this is faster in warm summer than in winter because of the temperature).

Brush with water and sprinkle with the oat flakes. Cut four times across. Bake in the oven preheated to 230 ° C for a total of 50 – 55 minutes. Bake with steam for the first 10 minutes. Let the steam escape after 10 minutes by opening the oven door and reduce the oven temperature to 210 ° C. If the bread darkens too quickly, use aluminum foil. When the baking time is over, take it out, let it cool down and then turn it out of the pan.

It resept is oanpast foar wurkjende minsken. Dêrom is it gebrûk fan 'e kuolkast. As jo ​​​​de tiid hawwe, kinne jo de kuolkastfaze fan 'e autolysis daai mei sa'n 2-2.5 oeren yn in waarm plak koartsje. Ik bakte it yn 'e wike en it kin maklik yntegreare wurde yn it deistich wurk.