Cracked Rye And Oat Bread

1. 1

   Put the cracked rye into a heat-proof bowl and cover with the boiling water. Let sit for an hour.

2. 2

   Mix the remaining warm water and the yeast. Put half of the soaked rye into a large mixing bowl. Pulse the rest of the rye in your food processor or blend with a blender until it has a batter-like texture - some bits are totally fine. Add to the cracked rye along with all other ingredients. Mix well and cover with cling film.

3. 3

   Let rise in a warm, draught free place for at least 12 hours, preferably overnight or up to 24 hours for more mature flavours. Flour your working surface - put dough out of the bowl and flatten into a rectangle. Fold each of the four sides into the middle, like a package. Place seam side down on a floured tea towel or in your tin lined with baking parchment. Cover with the cling film again and let it rise for 3 more hours.

4. 4

   ow place your dutch oven or another heat proof dish with a lid in your oven and preheat to 250 u00b0C for 30 minutes. If your dough isn't in the tin or on parchment (for a free form loaf) yet, do that now. Then put your loaf in a tin or without in your dutch oven, place the lid back on top and bake for 20 minutes. Remove the lid, lower the oven temperature to 220 u00b0C and continue baking for 30 minutes or until loaf is nice and brown and sounds hollow when tapped. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.