Total time: 16-20 hours to get the pre-dough active. Then another 6-7 hours to let the dough rise and baking the oat bran bread. Makes 16 bread rolls.
- 100 g (3.5 oz) white starter
- 369 g (13 oz, not fluid!) filtered water
- 300 g (10.6 oz) bread flour
- 1 tbsp sea salt
- 1 tbsp honey
- 130 g (4.6 oz) light rye flour
- 45 g (1.6 oz) oat bran
- 78 g (2.8 oz) bread flour
- 1 tbsp olive oil
Mix starter, water and flour in a bowl. Cover with plastic wrap and let sit in room temperature for 16-20 hours, until the pre-dough is active and looking bubbly.
Add se salt, honey, light rye flour, oat bran and bread flour. Mix to a dough. Let the dough rest 5 minutes, then add the olive oil. Let rise in the bowl, covered with a kitchen towel for about 3 hours, until doubled.
I usually put all my bread in the freezer right away. That way I can take out a roll or two and have them fresh whenever I want to.
Sprinkle oat bran on your working bench. Tip out the dough onto the oat bran and sprinkle more oat bran on top of the dough. Stretch into a square and cut the dough in 16 squares. Place them on a greased oven tray and let rise, covered with a kitchen towel, until doubled in size, 2-3 hours.
Preheat oven to 500°F. Spray some water on the bottom of the oven and bake the bread for 10 minutes. Lower the temperature to 450°F and bake another 10-15 minutes.
Let cool on a rack.
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This post has been submitted to YeastSpotting.