Summary

Ingredients

• 500 g sourdouh, wholemeal spelled
• 250 g flour, (whole spelled flour)
• 250 g spelled flour, type 630
• 150 g oatmeal
• 500 ml buttermilk, (room temperature)
• 15 g salt
• 7 g bakin malt, enzyme-active (optional)
• 1 teaspoon caraway seeds, whole
• 1 pack dry yeast, (optional)

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Instructions

1. Prepare a swelling piece the evening before with the oat flakes and 150 ml buttermilk. Let the whole thing stand overnight at room temperature for at least 12 hours.
2. On the baking day, knead the flours, the swelling piece, the sourdough, the remaining buttermilk (350 ml), possibly baking malt and dry yeast (only if you want), salt and caraway seeds in the bowl of the food processor to form a smooth dough.
3. Let the dough rest for 30 minutes, then knead again briefly by hand, shape a loaf and place the dough in a floured proving basket. Let rise in a warm place until the volume has increased significantly (without yeast this can take about 2 hours, with yeast about 45 minutes to 1 hour).
4. Preheat the stove with the baking stone to 250 ° and bake the bread for a total of 50 - 60 minutes over a falling heat.