One of Soph’s friends has lent us Dan Lepard’s The Handmade Loaf book. It’s has a lot of interesting ideas for bread, including an oaty rye bread. So I decided to try it out, and in the process use some muesli I had lying around!
So as I was using things up, the mix is a bit odd, including:
- The starter that had been made overnight (minus the donation back to the fridge starter)
- 130g rye flour
- 5g salt
- 150g wholemeal bread flour
- 120g muesli
This went into the tin, and then I topped with some oatbran.
As always the thing exploded in the oven! But it’s looking pretty good… just need to let it cool before having a taste now.
An hour or so later, and mmm it tastes good! The main difference is the bits of fruit form the muesli, but the oaty is there underneath.
2 thoughts on “Oaty Rye Sourdough”
It looks very tempting but I’d be a bit worried about it “exploding” in the oven. Hope you don’t have to scrape it down from the oven walls.
It doesn’t actually fling dough everywhere! I just mean the top splits.