Your perfect homemade bread for
breakfast toast, sandwiches or French toast. You can also store the bread in
the freezer for several months.
50g fresh yeast
100ml olive oil
1 tbsp sea salt
2 tsp agave syrup
500ml luke warm water
200ml steel cut oats
1.1-1.3 liters spelt flour
Sesame seeds
Rapeseed oil for the baking dish
In a stand mixer, dissolve the yeast in the
salt, syrup and oil. Add some of the water, turn the mixer on and let it run
for a few seconds. Add the rest of the water and the oats, and let it run for a
few more seconds. Lastly, add the spelt flour. Let the mixer run for 5-10
minutes. Turn it off, cover the bowl and set it aside to rise for 40 minutes.
Grease two baking dishes (about 12cm x 30cm) with rapeseed oil. Cut the dough
in two halves, form two loaves, place them in the baking dishes and let them
rise for about 30 minutes. Brush the loaves with some water and sprinkle the
sesame seeds over them. Bake in the oven (fan) for 30 minutes on 200°C.
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