Quick flaky bread with sourdough

Ingredients for 1 servings:

• 50 g starter (rye sourdough)
• 250 g rye flour
• 100 ml water, lukewarm
• 250 g oat flakes, or spelt, or 5-grain
• 150 ml water
• 250 g wheat flour (wholemeal)
• 2 tsp salt
• ¼ pack of yeast
• 100 ml water, lukewarm
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Mix the starter with rye flour and water to form a pre-dough; it should have a soft consistency. Let stand at room temperature for 12-16 hours. Pour the water over the flakes; they should be covered, and let stand for 12-16 hours. Take about 50 g of the starter. Place the rest in a bowl with the flakes and the soaking water, the wheat flour, salt, and yeast. Gradually add lukewarm water until the dough has a soft consistency. It will remain sticky and will not pull away from the sides of the bowl. Mix for 2-3 minutes, then pour into a greased loaf pan. Let stand at room temperature until it has roughly doubled in size. This takes about 2-3 hours. Preheat the oven, carefully score the surface of the bread with a sharp knife, then bake for about 50 minutes at 200°C (180°C fan-assisted). Tip: If you don’t have a starter available, you can also soak the flakes overnight, use a packet of store-bought (organic) sourdough, and use this along with the other ingredients without making a pre-dough. In this case, it’s better to use half a packet of yeast.