Summary

Ingredients

• 50 g tossin (rye sourdouh)
• 250 g rye flour
• 100 ml water, lukewarm
• 250 g oat flakes, or spelled, or 5-rain
• 150 ml water
• 250 g whole wheat flour
• 2 teaspoons salt
• 0.25 ¼ pack yeast
• 100 ml water, lukewarm
• Fat, for the shape

Print Recipe Pin Recipe

Instructions

1. Mix the topping with rye flour and water to a pre-dough, it should have a soft consistency. Let stand at room temperature for 12-16 hours.
2. Pour the water over the flakes, they should be covered, also leave to stand for 12-16 hours.
3. Remove approx. 50 g of the pre-dough. Put the rest with the flakes and soaking water, wheat flour, salt and yeast in a bowl. Gradually add lukewarm water until the dough has a soft consistency. It stays sticky and does not come off the edge of the bowl. Mix for 2-3 minutes, then transfer to a greased loaf pan. Let stand at room temperature until the volume has roughly doubled. This takes about 2-3 hours.
4. Preheat the oven, carefully cut into the surface of the bread with a sharp knife, then bake for about 50 minutes at 200 ° C (180 ° C fan oven).
5. Tip:
6. If you don`t have any items to put on, you can soak the flakes overnight, use a packet of purchased (organic) sourdough and use this together with the other ingredients without making a pre-dough. But then it is better to use half a packet of yeast.