4 Grain Bread with Oats and Sourdough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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.
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