Haferbrot: an interesting european recipe

I got this recipe from Ketex- der Hobbybrotbaecker (Ketex.de). One starts with a SD built according to the " Detmolder Einstufenfuehrung". The oats are roasted in a skillet and my doing is the soaker of the rye flour. Through the roasting of the oats the bread has a very nutty flavour, the crumb is very moist and the crust crunchy.

This is the original recipe:

SD

85gr BF or AP

85 gr. Water                                                                    

9 gr starter

mix and let ripen for 16 hours at 80 degree F

Soaker:

300 gr rolled oats

600 gr hot water

roast the oats in a skillet and add the water, let soak for 16 hours

Main dough:

all of SD

all of the soaker

475gr. BF or AP

120gr Rye flour

200gr. Water

21gr Salt

15 gr. fresh yeast

1Tbsp Barley Malt

Kneed till the dough comes together and let ferment 75 min. Put the dough on the table and make 3x650gr pieces. Round and let rest 20 min. Final shape, wet with a mix of egg and milk and roll in oats. Let rest again for 20 min, score and backe @ 465 for 30min. then 10 min @ 375F.  Steam when you load the bread and let steam out after 10 min.

I soaked the rye flour in the 200gr Water also for 16 hours. I mixed for 10 min, 25min autolyze, 2x S&F at 30 and 60min.

There are more wonderful recipes on Ketex website, also very interesting information about traditional german "Sauerteigfuehrungen"

the website can be translated.