Fantastic, fragrant, perfect in every way. Soft, resilient flesh, slightly crispy crust. Ideal for both meat and cheese, and for jams. Addition of oat flakes, make that the bread will have a slightly nutty flavor (I have not sensed it, but it is proudly). Ever since I found it I made it once a week, alternating with this my favorite bread. Convenient to make and very, very good!. I highly recommend!
Finally I managed to form a perfect loaf, of which have long dreamed. Is not she lovely? …
Ingredients for a large loaf or two smaller:
- 120g active sourdough rye
- 450g of wheat flour
- 150g of whole-wheat flour
- 15g of fresh yeast (I do not give at all, unless, I have little time, and I want to , accelerate the outgrowth of bread, may I add ca 5g yast)
- 450g lukewarm water
- 1-2 Teaspoon of golden syrup (or honey)
- 1 tablespoon of salt
- 40g scorch oatmeal on a dry frying pan * (I gave 50g)
With the given amount of water saparate half glass (125ml), and dissolve yeast in it, add a tablespoon of flour and mix. Let stand until yeast begins to foam. All the ingredients for the dough (besides flakes) mix together, add leaven and form a smooth dough. Allow to stand for 10 minutes. After this time the add cooled down flakes and again to form.
Let stand covered at room temperature, to double in volume. After this time, again briefly to form, shape a loaf (or two smaller) and put into a basket or mold. Let stand, covered the rise again.
Preheat the oven along with the plate (or stone) to 240 ° C, put the dish with boiling water on the bottom of oven. Overgrown loaf move onto cutting board lined with baking paper, and then quickly move it to the oven plate. If baking in cups, put the mold on the hot plate. After 10 minutes, reduce temperature to 200 ° C and bake for 20 minutes. Baked bread, tapping from the bottom gives the thud. Remove from the oven on grill, cut cooled down.
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