French country style bread - Franskt bondbröd

FRENCH COUNTRY STYLE BREAD
Franskt bondbröd

A moist farmer’s bread with a great taste, baked with soured milk, oatmeal and wholemeal flour. If you don’t finish it all at once, it’s also good for freezing.

1 bread, 15 to 20 slices

¾ cup soured milk

1/3 cup water
1 oz fresh yeast
1 teaspoon salt
1 tablespoon brown sugar
1/3 cup oatmeal
1/3 cup wholemeal flour
2½ cups wheat flour

For brushing:

1 tablespoon strong coffee or water

Warm soured milk and water to 37°C/body heat. Heat the oven to 350F. 

Crumble the yeast in a bowl, dissolve it in some of the liquid, then add remaining liquid. Add salt, brown sugar, oats, wholemeal flour and the wheat flour, little by little. Work the dough until smooth and pliable, then let rise under a cloth for about 30 minutes.

Turn the dough out onto a floured surface and knead until smooth and glossy. Shape to a loaf and put it on a greased baking plate – or use baking paper. Cover and leave to rise for about 15 minutes. Make some cuts in the bread with a sharp knife, then brush with coffee or water.

Bake in the lower part of the oven for 30 to 35 minutes. Allow to cool on a rack under a cloth.

Enjoy!

Bella