Time is passing by way too fast! It's already the 5th time to bake a bread for World Bread Day following Zorra's announcement.
This time I got my inspiration from the swedish freelance designer and baker Martin Johannsen who shares his recipes at Pain de Martin but has also written two bread books (Surdegsbröd and Enklare Bröd). As I love (and often bake) his Prototyp No.1 I was very curious about the SKÅLLAD HAVRE OCH SURDEG, a bread with rye sourdough and toasted oatmeal.
As hoped for the bread turned out really great: it has a nice crisp crust, an open crumb and a wonderful flavor.
Martin doesn't use a kitchen machine for these breads. He shows us his easy folding technique in this video - I cannot but highly recommend it!
Das deutsche Rezept für das Brot mit Sauerteig und gerösteten Haferflocken gibt in meinem Brotkasten.
My entries of the last four years: