Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g spelled, freshly round
- 300 g wheat flour, type 812
- 200 g oats, freshly round
- 300 g sourdouh, made from self-round rye
- 35 g salt
- 18 g yeast
- 500 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Knead all ingredients to a homogeneous dough (kneading machine 10 min) and then again 5 min by hand. Possibly knead in a little more flour.
- Let rest for 1 hour.
- Shape the dough into a bread, place on a tray and put in the oven.
- Preheat the oven to 250 degrees and then bake for 15 minutes at 250 degrees. During this time, spray 3 times with the water syringe into the oven. Then reduce to 180 degrees and bake for another 45 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below