We are currently eating a lot of oatmeal, in part because we “rediscovered” it as breakfast option in the form of porridge. So naturally I wanted to try to put it into bread as well. I love how it turned out, especially the aromatic flavor of the oatmeal flakes.
- 250 g spelt flour (type 630)
- 250 g rye (type 1150)
- 250 g oatmeal flakes
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon salt
- 120 g active sourdough (make sure to activate it in time)
- 280-300 ml lukewarm yeast water (if you do not have any at hand, just use regular water)
How to Make It
- Mix the two types of flour and the oatmeal flakes together. Add the syrup (or honey) and the salt and mix it. Add the sourdough and mix it.
- Keep mixing and slowly add the lukewarm yeast water.
- Knead the dough for at least 10 minutes.
- Put the dough in an oiled bowl, cover it, and let it rest in a warm spot for at least 2½ to 3 hours. The dough should have grown significantly in size.
- Take a spatula and fold the outer edges into the middle of the ball of dough and put the loaf into a proofing basket (really, any kind of breadbasket works fine in my experience). If you do not own one, no problem at all – just form a loaf with your hands. Cover the loaf with a moist towel and let it rest in a warm spot for another 2-3 hours (the longer, the better).
- Preheat the oven to 250° C. If you have a pizza stone, great – put it on the oven now and heat it up thoroughly. If you do not have a pizza stone, also no problem – you can bake your bread on a normal baking tray. I recommend heating up the tray in the oven as well.
- Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour.
- Fill a fire-resistant small bowl with water and put it on the floor of the oven.
- Bake the bread at 250° C for 10 minutes. Then lower the heat to 200° C and bake the loaf for another 30-40 minutes.
- Once the bread is done, turn off the oven and let the bread cool inside the oven.