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Directions

Dough

adapted from:http://germanfood.about.com/od/bread/r/bauernbrot.htm

Mix flours, oats, salt, seeds and instant yeast together in a large bowl. Add the sour milk, yogurt (or sourdough culture) and begin mixing. This is easier if you have a stand mixer, but you can do this with a large spoon, too. Mix (by hand or by the mixer) until dough forms a ball, adding water if needed. The dough should be slightly sticky.

Continue kneading, either with the mixer or on a lightly floured board for 5-7 minutes. Let the dough rest for 5/10minutes, then knead again for 1 minute. Form a smooth ball and place it  in an oiled bowl, turning to coat the top. Cover with a clean dish towel (or a plastic cover) and let rise in a warm place until doubled.

Turn out onto a lightly floured board and form into a  long loaf as follows:

• Knead as little as possible.
• Put dough into rectangle (or on an oven pan)
• Push with fingertips down the middle.
• Fold one third to middle, lengthwise, pulling dough taut on the bottom.
• Press seam a little to seal.
• Fold other third to middle (pulling dough taut) and pinch seam closed.
• Roll over, seam-side down and rock gently while rounding the ends and making loaf longer or fatter, as you wish.

Place on parchment paper on a baking sheet or cardboard, dust top with flour and let rise until doubled (a couple of hours min.). About 30 minutes before you plan on baking, slash the top with a sharp razor blade or lamé at least 1/4 inch deep.

Heat oven to 425°F for 15/20 min.  prior to baking.Place the bread on the middle rack (still on the parchment or floured baking pan)

Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 400°F. Bake for 20 minutes.Turn oven down to 350°F and bake for another 20 to 30 minutes, or until the  loaf is brown and sounds hollow when tapped.

Remove and let it cool  before slicing.