Three-grain bread, oats

Ingredients for 2 servings:

• 1 dough, sourdough starter*
• 300 ml mineral water, carbonated
• 150 g whole grain rye, ground
• 550 g mineral water, carbonated
• 360 g spelt – whole grain, ground
• 280 g oat grain frozen, ground
• 550 g mineral water, carbonated
• 770 g whole grain rye, ground
• 20 g salt

Instructions

Working time approx. 50 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 50 minutes

Wholemeal bread

Preparation: 1. Mix sourdough starter with room temperature carbonated mineral water and ground rye, cover with a damp cloth, and let it rise. Pre-dough: Place the sourdough in the mixing bowl, add 550g carbonated mineral water, stir, then add the ground spelt and frozen oats and mix. Remove the bowl, place a damp cloth over the opening and let it ferment overnight at room temperature. Main dough: Place the bowl with the risen pre-dough back in the food processor, attach the dough hook, and mix a little. Now take 3 tablespoons of dough and put about 700ml into the screw-top jar filled with about 2cm of rye flour. Top up with dry rye flour, mix a little, put the lid on, and put it in the fridge for the next loaf. Add 550g of carbonated mineral water to the pre-dough in the mixing bowl, stir, then add the rye flour mixed with 20g of salt and stir slowly for about 10 minutes. It should be similar to a sponge cake. Remove the bowl, cover with a damp cloth, and let it rest. This can take over 4 hours, depending on room temperature. OR place in a preheated oven at 30°C with the light on and a little longer, about 2 hours. There should be water in the roasting pan below. Stir again and let it rise for another 30 minutes. Then just stir thoroughly, then pour the batter into two king cake pans lined with baking paper. Return the filled pans to the oven and let it rise for another 60 minutes. Score the surfaces of the risen dough lengthwise with a knife and brush everything with water. Then bake with the fan oven at about 150°C for 70 minutes. If you don’t leave it any longer, the crust will just get hard. Use a needle to test. Rinse the surface of the loaves with hot water. Slide onto a wire rack and let cool overnight. *See my profile for sourdough starter.