Summary

Ingredients

• 250 g spelled flour type 630
• 250 g spelled flour type 1050 or wholerain spelled flour
• 100 g oat flakes, crunchy
• 0.5 ½ cube fresh yeast
• 1 teaspoon salt
• 350 ml water, lukewarm
• some fat for the shape

Print Recipe Pin Recipe

Instructions

1. Mix all dry ingredients in the mixing bowl of the food processor.
2. Measure the water in a measuring cup. Dissolve the yeast in the measured lukewarm water.
3. Now slowly knead the yeast water mixture with the dry ingredients with the food processor to a smooth dough. Then let the dough rise in a warm place for at least 30 minutes until it has risen nicely.
4. Slowly tip the dough out of the bowl onto a floured surface. Do not knead anymore, just work out an elongated shape and put in a lightly greased loaf pan. Then cover the dough again and let it rise for about 30 minutes.
5. Bake the bread in the preheated oven on the middle rack for 10 minutes at 200 ° C top / bottom heat, then turn the heat down to 180 ° C and bake the bread for another 35 minutes. The remaining time (approx. 35 min.) May vary slightly depending on the oven, so check shortly beforehand.
6. Tip: I take the bread out of the mold after 10 minutes before the remaining baking time and put the bread back in the oven. A knock test can then be used to determine whether the bread has been baked.