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Summary

Prep Time 30 mins
Total Time 15 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

Oat Bread with Spelled and Rye
Oat Bread with Spelled and Rye
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Instructions

  1. The night before:
  2. Mix the oatmeal and oat flakes with the buttermilk and leave to soak for at least 12 hours at room temperature.
  3. On the baking day:
  4. Knead the ingredients well in the food processor to form a smooth dough, cover and leave to rest in a warm place for 30 minutes.
  5. Knead the dough again by hand, roll it into a round shape (possibly 10 minutes intermediate cooking and then continue to work) roll in oat flakes and place in the proofing basket. Let rise again in a warm place for 60 to 120 minutes until the dough has doubled in volume.
  6. Can rise considerably longer, depending on the leavening ability of the sourdough.
  7. I baked the bread on my lava clay brick. I preheated the oven with top / bottom heat to 250 ° C, pushed the bread into the oven, cut into it beforehand, steamed it well and baked it for 20 minutes, then switched off the oven and baked the bread for another 35 minutes in the switched-off oven . That works very well with this stone.
  8. Of course you can also bake on a normal baking stone. Then you have to bake as you are used to.