Warm, home-baked bread tastes really good. This bread is coarse and juicy and can be started the night before, so you get freshly baked bread for breakfast.
5 dl skimmed culture milk
7 dl water
1 tbsp rapeseed oil
50 g yeast
3 ts salt
1 tablespoon honey
3 dl hvetekli
3 dl oatmeal
4 dl total rye coarse
7 dl total wheat coarse
about 14 dl wheat flour
Heat water and milk to 37 degrees. Pour some of the liquid into a work bowl and stir out the yeast. If you use dry yeast, add it together with the wheat flour. Add the rest of the liquid, oil, salt, honey, wheat bran, oatmeal, whole flour and wheat flour.
Knead the dough together, add if necessary. more wheat flour to suit consistency. Knead until the dough is smooth, shiny and pliable and releases the baking dish, 10-15 min. in kitchen machine. Cover with plastic and let the dough rise / rest for a minimum of 60 minutes, until it has doubled in size.
Place the dough on a floured table. Divide it into three and knead until smooth. Shape them into loaves.
Roll the loaves in oatmeal, bran or sunflower seeds before placing them in a long pan covered with baking paper.
Place a strip of baking paper between each loaf so that they are easy to take apart after baking.
Cover with plastic or a cloth and let the breads rise for a minimum of 1 hour.
Bake the loaves on the bottom rack in a preheated oven at 200 degrees for approx. 45 min. If you knock on them from the bottom and the sound is hollow, they are ready.
Cool the loaves on a rack.