John Myers
Ingredients for 1 servings:
- 200 g oat flakes
- 600 ml water
- 150 g wholemeal rye flour
- 250 g wholemeal spelt flour
- 200 g spelt flour type 630 or 1050
- 16 g salt
- 4 g dry yeast
- 1 tsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 125 ml water
- 1 tbsp sunflower seeds
- 1 tbsp sesame or poppy seeds
Instructions
Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 5 minutes
Crispy and crunchy on the outside, moist and tasty on the inside – a healthy bread with soaked oat flakes!
Mix the oats with 600 ml of warm water and let it swell. Add all the dry ingredients to the mixture, followed by the honey, vinegar, and oil. Knead well using the dough hook of a hand mixer until you have a slightly soft dough. Add 100–125 ml of water as needed while kneading. Wholemeal flour needs a little more moisture than other types of flour. Cover the bowl and let the dough rest for about 5–6 hours or overnight. Pour the dough into a well-greased, long loaf pan (or two 25 cm loaf pans) sprinkled with seeds. Spray with a little water. Preheat the oven to 150°C (top/bottom heat). For best results, place a bowl of water at the bottom of the oven. Place the loaf pan on the bottom rack, then set the temperature to 210°C (425°F), and bake the bread for 50 minutes. While the oven slowly continues to heat up, the bread will rise again.
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