Oat Breads

One of our favorite breads, very fluffy. It's probably the easiest recipe I have made so far since it doesn't need to rest in a fermentation basket and doesn't contain too many different ingredients. This recipe makes two small breads.

Sourdough

• 55g all purpose flour
• 55ml water
• 6g wheat sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16 hours.

Soaker (Brühstück)

• 200g oat flakes
• 300ml hot water

Roast oat flakes in a pan without oil on medium heat until you can smell a nice aroma. Transfer to a bowl, pour the hot water over, cover and let sit for 16 hours.

Main Dough (Hauptteig)

• Sourdough
• Soaker
• 320g all purpose wheat flour
• 80g whole grain rye flour
• 70ml water
• 2 tsp salt
• 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 1 1/3oz of water, mixed and let stand for about 10 minutes (or 10g fresh yeast)
• 1 tsp diastatic malt powder (optional but helps the bread rising)
• 1 egg
• 1 Tbsp milk
• Oat flakes to role

Mix all ingredients except for the egg and milk in the mixer until it forms a smooth, homogenous dough (about 10 to 15 minutes). Cover and let rest for 1 1/2 hours at room temperature.

On a floured surface, cut dough in 2 equally sized pieces and form into ovals. Cover with a towel and let rest for 20 minutes.

Mix egg and milk coat both breads, then role in oat flakes, cover and let rest for another 20 minutes.

Preheat oven to 465°F (240°C).

Cover baking sheet with parchement paper and place the breads on it. Cut with a knife along the longer side place in the oven on the 2nd level from the bottom, spray in some water and bake for 30 minutes (open oven door after 10 minutes to let out steam). Reduce temperature to 375°F (190°C) and bake for another 10 minutes.

Let bread cool on a cooling rack.

The original recipe on ketex.de (German language) results in 3 little breads, I've adjusted the amounts so it'll produce only two.