Total time: 20 hours to let the pre-dough get active. Then another 5-6 hours to let the dough rise and bake the bread. Makes 12 oat bread dinner rolls.
- 110 g (3.9 oz) rye starter
- 442 g (15.6 oz, not fluid!) filtered water
- 271 g (9.6 oz) bread flour
- 1 tbsp sea salt
- 2 tbsp honey
- ½ tbsp anise seeds
- ½ tbsp fennel seeds
- ½ tbsp caraway seeds
- 68 g (2.4 oz) oat bran
- 114 g (4 oz) oat flour
- 85 g (3 oz) rolled oats
- 275 g (9.7 oz) bread flour
Just break off one piece at a time…
…or break off all of them at once.
Mix rye starter, water and bread flour in a bowl. Cover with plastic wrap and let rest in room temperature for 20 hours, until the pre-dough is active and full of bubbles.
Mix in sea salt, honey, caraway seeds, fennel seeds, anise seeds, oat bran, oat flour, rolled oats and bread flour. Knead to a firm dough and let rise in a bowl covered with a kitchen towel for ca. 2.5 hours.
The wheat germs gets toasted on top.
Take out the dough on a floured surface and divide it into 12 pieces. Roll each piece to a round ball and roll them in wheat germ. Grease a spring form pan and sprinkle some rolled oats in it. Place the balls in the spring form pan, cover with a kitchen towel and let rise until double its size, about 2 hours.
Making bread in a spring form pan is one of my favorite ways to make bread – so easy and convenient.
Preheat the oven to 460°F. Spray some water on the bottom of the oven and bake the rolls for 15 minutes. Lower the temperature to 390°F and bake further for 30-35 minutes, until the rolls are golden brown and thoroughly cooked (should have an inner temperature of 97°C or 206.6°F). Take the loaf out of the pan and let cool on a rack.
Flavored with anise seeds, caraway seeds and fennel seeds. Whoever came up with that combination is a genius.
This post has been submitted to YeastSpotting.