This a truly flavoursome loaf. The recipe is derived from one in a Dan Lepard book and the idea originally comes from Denmark.
While the sourdough starter is working overnight (see basic method), in a separate bowl put one or two ( to taste) cups of rolled oats and/or kibbled grains and/or hulled barley in a bowl with warm water and leave it to turn into porridge … mix this into the dough in the morning.
The result will be quite nutty but will rise more slowly than the basic bread. Very healthy though and extremely tasty. The added cut grains (porridge) help to keep the loaf moist and extends its shelf life It is important to make sure the dough is quite wet.
- 3 cups wholemeal flour
- 1 1/2 cups (optionally pre-soaked) cut grains – anything from oats to spelt will do – depends on what you have but “Red River Cereal” takes a lot of beating
- 3 cups white flour
- Some oil (optional) – likewise a tsp of salt
- 3tbs clear honey (optional)
- Salt
- Sourdough starter (1-2 cups) or yeast
- 2 tablespoons of live plain yoghurt (optional)
- At least 500ml warm water
Aiming for a fairly wet but not sticky dough – add more flour if necessary as much depends on the flour you use.
Mix with dough hook and let stand for 30 minutes
Short kneading on a flat surface
Put into bread tins or on a baking sheet or in wicker baskets and allow to rise – probably takes a bit over three hours
Bake at 400F in oven for 30-35 minutes with a bowl water for high humidity