Oat-cashew wholemeal bread

Ingredients for 1 servings:

• 100 g starter
• 250 g wholemeal rye flour
• 250 g water
• 250 g oat flour (wholemeal)
• 500 g wholemeal spelt flour
• 500 g whole wheat flour
• 120 g cashew nuts, chopped
• 20 g fresh yeast
• 22 g salt
• 4 tbsp oil
• 500 g buttermilk
• 300 g water approx.
• Grease for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with buttermilk, for three 25cm king cake tins

Prepare the sourdough the night before by mixing together the specified ingredients. Cover the sourdough and let it rest overnight. On the day of baking, take 100 g of the sourdough as a starter for the next baking day and use the remaining sourdough for the bread. To do this, knead the sourdough with the ingredients for the main dough until a homogeneous dough forms. Let the dough rest briefly, then knead it using the “stretch and fold” method and form three long strands the size of the loaf pans. Lightly grease the loaf pans, place the strands in the loaf pans, and cover and let rise for 2-3 hours. Preheat the oven to 230°C. Pierce the loaves several times with a skewer or score them with a knife and bake for 15 minutes, then reduce the oven to 200°C and bake the loaves for about 30-40 minutes. This makes three 25 cm king cake pans.