Whole wheat bread

Ingredients for 1 servings:

• 800 g wheat flour (wholemeal)
• 140 g crushed oats
• 100 g sourdough (possibly dried)
• 40 g yeast, fresh
• 1 tbsp syrup
• 1 cup of water, warm
• 1 tbsp salt
• ½ liter of warm water
• some flour, for dusting
• 1 cup water, hot for steaming

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix the flour with the rolled oats (and the dried sourdough). Make a well in the center and crumble in the yeast. Add a cup of warm water and a spoonful of syrup. If using fresh sourdough, add that now. Stir the pre-dough and let it rise briefly. Then add the salt and mix everything well, starting in the center. Gradually add the water until the dough has the desired consistency. Knead until the dough pulls away from the sides of the bowl. Cover and let rise for 60 minutes. Dust a work surface with flour and knead the dough thoroughly. Place in a greased and floured loaf pan. Cover and let rest for another 15 minutes. Brush with water and pierce several times with a fork. Bake in the preheated oven on the bottom rack. Add a cup of hot water or carefully pour it onto the bottom of the pan. Baking time approx. 60-90 min. at 220° C. Brush with water after baking.