This recipe is from the book published by a famous Norwegian artisan bakery, so I’m translating it to English and adding some of my tips as well.
700 g (24.69 oz) white bread flour
100 g (3.5 oz) whole wheat flour
100 g (3.5 oz) wholemeal rye (ground whole grain rye)
400 g (14.1 oz) oats
9 dl water
26 g (0.9 oz) salt
40 g (1.4 oz) instant yeast
26 g (2 Tbs) malt extract
- Mix all the flour, salt, yeast, malt extract and 8 dl water in the bowl of your stand mixer on a low speed. It will take you about 10 min.
- Add the rest of the water and keep working the dough till it no longer sits on the sides of the bowl.
- Add the oats and keep mixing till the oats are well-incorporated.
- Take the dough out on the kitchen bench and give it a round of “baker’s turn” (stretch and fold once from all the four sides of the dough).
- Put it in a clean bowl (preferably greased with some oil) with a cling film or kitchen towel over and leave it to rise for one hour.
- When it’s risen, take the dough out on a lightly floured surface and divide it in two equal parts.
- Work them a bit to create a ball shape (boule). Leave them to rest on the bench for 20 min covered with a towel.
- Form the bread as batard: press the ball slightly with your fingers to make a more rectangular form, fold the top 1/3 of the rectangle over itself, and then fold the half of what you’ve got left over again from the top. Seal it nicely and put the bread in the prepared greased forms (I use rectangle forms).
- Sprinkle some water over the bread and drizzle with some oats.
- Leave to rise for about 40 min covered with a kitchen towel till they double in size.
- Preheat your oven to 220 C.
- Bake your bread on the bottom shelf in your oven for about 35-40 min.
- Remember to create some steam when you put the dough in the hot oven, by sprinkling some water inside the oven.