Oat milk sourdough wholemeal bread

Ingredients for 1 servings:

• 50 g rye starter (whole grain rye)
• 100 g wholemeal rye flour
• 100 g water
• 200 g wholemeal emmer flour
• 600 g whole wheat flour
• 50 g sunflower seeds
• 17 g salt
• 15 g yeast, fresh
• 2 tbsp safflower oil
• 420 g oat milk (oat drink) (oat drink)

Instructions

Working time approx. 20 minutes; Rest time approx. 11 hours; Cooking/baking time approx. 50 minutes; Total time approx. 12 hours 10 minutes

Make the sourdough the day before. Mix all ingredients together, cover, and let it rise overnight. The next day, knead 200g of sourdough with the remaining ingredients from the main dough until you have a smooth dough. Let the dough rest briefly, then shape it into a loaf. Place the loaf in a floured proving basket, cover, and let it rise for 2-3 hours. Turn the loaf out onto a baking sheet, score it, and bake for 10 minutes at 230°C (450°F) with steam, then bake for another 40 minutes at 200°C (400°F). The bread is ready when it passes the tap or core temperature test.