A Journey Into Bread Baking World

Rye and oats experiment

With the global pandemic came flour shortages. So I started experimenting with rye flours I don’t normally use and mixing them with buckwheat, oats and other grains. This recipe is one of my most favourite experiments so far. 70% light rye (T997), 30% oats, scalded and soured.

I didn’t have any expectations as my experience with rye and oat breads is limited, but I was really surprised by the flavour and aroma of this bread! Sourdough fermented oats have a very unusual taste, the bread turned out to be quite sour, but with a sweetish crust on top. Good colour and soft juicy crumb topped with a crispy crust - what else can you ask for?

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