Oat Bread
1,2 liters/ 5 cups of liquid (you can mix soymilk and water, or just use water )
50 g fresh yeast, or 12 g dry yeast
1 small tablespoon salt
1 liter/ 350 g rolled oats
5 dl/ 275 g whole wheat rye flour
1,5 liter/ 750 g spelt flour
(one handful of preferred seeds)
Preheat oven to 200 Celsius or 400 Fahrenheit.
If you're using fresh yeast, mix it well with room temperature liquid. If using dry yeast, mix it together with the flour.
Mix the dry ingredients, but save about 7 dl of the spelt flour.
Combine with the liquid, and add the remaining flour slowly, until you have a nice dough.
Cover the dough with plastic wrap, and leave to rise for about an hour.
Knead the dough, and place it in two greased loaf pans, or roll out to small bread rolls. Leave to rise for another 45 minutes.
Sprinkle with water and some rolled oats.
Bake the bread for about 45 minutes, and 10 to 15 minutes for the rolls.
SO HOW'D IT GO?
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