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WRH – Bread

updated

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Ingredients for 1 servings:

  • 300 g wheat flour
  • 200 g rye flour
  • 50 g oat pulp
  • 1 tbsp, leveled salt
  • 1 tbsp, leveled bread spice mix
  • ½ cube of fresh yeast (or 1 packet of dry yeast)
  • 370 ml water, lukewarm
  • Oat flakes, for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 25 minutes

Wheat – Rye – Oat Bread

Mix all ingredients (dissolve fresh yeast in water) and knead until the dough pulls away from the base. Cover and let rise for about 2 hours, then knead thoroughly. Shape into a loaf or roll, place on a baking sheet, and let rise for another 20 minutes. Make several cross-shaped cuts on the surface, brush with a little water, and sprinkle with oatmeal. Bake at 220°C for 10 minutes. Pour a cup of water into the oven, then bake at 200°C for another 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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