Summary

Ingredients

• 250 g wholemeal spelled flour
• 100 g wholemeal rye flour
• 100 g oat flakes, tender
• 0.6 pack dry yeast
• 150 g natural yohurt, fride-cold
• 150 ml water, hot
• 80 ml water, lukewarm
• 1 teaspoon salt or sea salt
• 2 tablespoon balsamic vinegar, white
• 2 tablespoon oil your choice, e.g., olive or corn oil

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Instructions

1. First mix all dry ingredients except for the salt. Don`t worry, you won`t notice the oat flakes in the finished dough anymore. They just make it fluffy and digestible.
2. Now for the liquid ingredients. If the water is too hot, the yeast will die; if it is too cold, it cannot work properly. If you mix the liquid ingredients in exactly this order, you should get pretty much the perfect temperature for the yeast:
3. First dissolve the salt in hot, not boiling water, then stir the salt water into the refrigerator-cold natural yoghurt, then add the lukewarm water. It is important that you avoid boiling water and really refrigerator-cold yogurt. So the final mixture is tempered at just the right temperature. Now add the vinegar and oil.
4. Now continue according to the program instructions for the bread maker. For me, first the liquid mixture has to be put into the bread maker, then the dry ingredients have to be added.
5. Select the desired bread baking program and the desired browning. I always take the quick program with a medium tan. With my machine, this takes 2 hours and 20 minutes.
6. Extra tip: The result always seems to be very dependent on the machine. If you are trying the recipe for the first time, you should check during the kneading process whether the liquid is enough or whether you - spoon by spoon! - should stock up. With the given basic recipe, this can be up to 50 ml.
7. This is especially important to check if you are using wholemeal flour and coarse oatmeal for the recipe instead of the ingredients listed. Both simply need more fluid in order to be able to swell well. If necessary, coarse oatmeal may even need a little more water. However, I haven`t tried that yet.
8. For the same reason, you should choose a program with around 3 hours of preparation time so that the ingredients have enough time to soak.
9. I bake with the bread maker, the dough becomes relatively sticky. If you bake in the oven in the baking pan, you probably have to try a little to see whether the quantities are right for you. Since I don`t have an oven myself, I can`t say anything about temperatures and baking times.
10. This recipe results in bread weighing approx. 850 g. Since it is super easy and always works, it should also be suitable for beginners.