Rye bread and oatmeal (LUMBERJACK'S BREAD)

A rustic bread, which uses rye flour and whole wheat flour, with oat flakes to make the structure more "aerated", which would otherwise be too compact. It goes very well with cold cuts and meats. But I love it spread with tasty jam! 

No matter how you top your perfect sandwich, there is one common denominator: the bread. Good bread is always key to a good sandwich, and here we’re going to share with you one humdinger of a good bread recipe for a lightly seeded rye loaf. This bread will compliment any savory sandwich from well stacked cold cuts to a simple topping of butter. And, if you’ve never made a rye loaf, this is a fantastic introduction to the genre. Get the critical temperatures you need for a perfect finish below!

Is there anything better than a fresh loaf of rustic rye bread with a hearty crust and a tender interior that's still warm from the oven? 

Ingredients

350 g rye flour

150 g whole wheat flour

150 g sourdough (already refreshed)

100 g Oat flakes

1 tablespoon Sugar

1 tsp salt

250 ml Milk (lukewarm)

1 tsp cumin (optional)

1 tsp Aromatic herbs (of your choice I combined rosemary and thyme)

Preparation

Prepare the dough with flour and yeast dissolved in milk. Begin to knead, then add salt, cumin and herbs, finally the oat flakes. Mix everything until you get a homogeneous mixture. Let the dough rest for an hour, then resume it and perform a series of folding folds: gently spread your dough so as to form a type of baguette. Then fold the two sides on each other. Then let it rest for about an hour and proceed with the forming of the baguettes. Let it rest for a few more hours, until the mixture is doubled. Then bake in a preheated oven at 200°C and cook for about an hour!

Notes

RYE belongs to the GRAMINACEAE family and is native to Asia Minor. Precisely because of its resistance to cold, it adapts well to acidic and arid soils. Rye flour is very rich in fiber, with a high content of LYSINE, an essential amino acid that, combined with vitamin C, performs an action that counteracts stress and muscle fatigue. Less caloric than wheat flour, rye has a low glycemic index and contains little gluten.