Toast bread with spelt sourdough and kefir

Ingredients for 1 servings:

• 200 g sourdough (spelt sourdough)
• 100 g oat flour (wholemeal)
• 200 g wheat flour type 1050
• 200 g spelt flour type 1050
• 150 ml milk
• 200 ml water, lukewarm
• 50 ml kefir
• 15 g fresh yeast
• 8 g salt
• 70 g butter
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 10 minutes

with oat, spelt and wheat flour

Mix all ingredients and knead in a food processor for at least five minutes. Then, cover with a plastic bag and let rest in a warm place for two hours. Knead the dough again and place it in a greased bread pan or loaf pan. Let it rest in a warm place for another hour, until the dough has significantly increased in size. In the meantime, set the oven to 220 degrees Celsius (top/bottom heat). After the rising time, bake the bread pan on the second rack from the bottom for five minutes at 220 degrees Celsius, then for another 45 minutes at 180 degrees Celsius (350 degrees Fahrenheit). After the baking time, let the bread cool in the pan and then remove it. It will be a little moist on the bottom, but this will settle if you let it sit for a while. The oat flour and sourdough make the bread very moist and fluffy. Enough for 10-15 slices, depending on how thick you slice it. I almost never toast it myself, as I find it tastes better untoasted.