SOURDOUGH BREAD WITH OATS

Another type of naturally leavened bread. It's a bit lighter than the rye sourdough with seeds but still very delicious.

Ingredients

• 390 g of whole grain flour

• 100 g of sourdough starter

• 85 g of whole grain oats

• 30 g of pumpkin seeds

• 30 g of sunflower seeds

• 2 teaspoons of flaxseeds

• 2 teaspoons of salt

• 2 tablespoons of honey or another preferred sweetener

• 360 ml of warm water

Instructions

I put the dry ingredients into a large bowl and mix them together.

Next, I add the starter. I pour in water and honey, then mix everything well. I start with a spoon and then I knead the dough by hand. If it sticks to my hands too much, I wet my hands beforehand.

After kneading the dough, I let it rest at around 25°C for about 4 hours. Then, I knead it again and leave it for at least another half hour.

I place it in a preheated oven at 200°C and bake for about 60 minutes.

Before serving, I let it cool down.

BON APPETIT!