Porridge bread


Prep Time

15 minutes + 30 minutes to rise

Cooking Time

15-20 minutes

Yields

20-25 buns

Ingredients

90-100 g of yeast

250 ml oats

500 + 1000 ml water

2 table spoons maple syrop

100 ml flax seeds

200 ml pumpkin seeds

100 ml sunflower seeds

1 tbs fine sea salt

1 apple peeled and grated

1000 g of dinkel  wholemeal

Directions

Make oats porridge of 2,5 dl oats and 5 dl water.

Measure 1 liter of water (37°c) in a big bowl and put the yeast in it and make resolve. Add the porridge and maple sirup, salt, linseeds, sunflower seeds, pumpkin seeds and apple. Add the whole meal dinkel flour, the dough should be like a porridge, very loose. Stir it and leave it to rise for 30 minutes. You use two big spoons to click the porridge out on baking sheet covers by a baking paper. Approx 15 min in 230 degrees until golden brown.


Keep in the freezer or a couple of days in the fridge.

Notes

Keep in the freezer or a couple of days in the fridge.