Three-grain bread Bo`ka

Ingredients for 1 servings:

• 100 g dough (sourdough starter) +
• 150 g rye – whole grain, ground +
• 250 g of carbonated mineral water yields
• 250 g dough (sourdough)
• 600 g mineral water, carbonated
• 200 g whole grain rye, ground
• 450 g oats, (naked oats) very coarsely ground
• 100 g mineral water, carbonated
• 150 g oats, (naked oats) crushed
• 300 g spelt – whole grain, crushed
• 3 tsp salt
• 3 tbsp olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours

own recipe

Mix the starter with wholemeal rye flour and water and let stand covered at room temperature from morning to evening. Pre-dough: Mix the sourdough with 600 ml lukewarm carbonated mineral water and the ground wholemeal rye and crushed naked oats, very coarsely and smooth. Cover the bowl with a cloth and leave to stand overnight in a warm room (25-30°C). The next day, main dough: Take 3 tbsp of the pre-dough and mix it in a screw-top jar with wholemeal rye until dry, for the next bread. Add 300 g wholemeal spelt + 150 g crushed naked oats, 3 tsp salt and 100 g water to the sourdough. Let stir for approx. 10 minutes. Cover the dough and place in the oven for approx. 2 hours at 30°C with the light on + a little more. Pour approx. 500-1000 ml of water into the roasting pan. Stir the dough for 5 minutes, add 3 tablespoons of olive oil, then mix it into a sponge cake mixture, stir/knead it for another 5 minutes. Pour it into a king cake pan lined with baking paper, smooth it down. Place in the oven at 30°C, light on + a little longer, and let it rise for approx. 4-5 hours. Then cut a slit lengthwise into the surface of the risen dough and brush with water. Leave the water in the roasting pan. Bake in a cold oven at 160°C fan/convection oven for 60-70 minutes. Do a needle test. Leave the water in the roasting pan while baking. Conclusion: The amount of dough in this baking pan is enough for just over half the size. This time the rising time in the baking pan was 4 hours, until the dough visibly rose, despite the oven. The height does not quite reach the edge. It is recommended that you cut it after the bread has rested overnight. Very airy and moist, without being sticky. No yeast required. Flavorful.