Coarse Bread with Groats

Simple breads that only rise once, directly in the pans. These are juicy, nutritious, and full of good grain flavor. The combination of wheat groats, whole grain flour, and refined wheat flour gives the bread a fine structure, good chewiness, and a crispy crust. The groats contribute to extra moisture and shelf life, while a small amount of syrup adds a mild, rounded flavor. The breads are just as suitable for breakfast and lunchboxes as they are for soups and warm dishes.

• 75 g wheat groats, extra coarse + 2 dl water
• 250 g stone-ground whole grain flour, finely milled
• 380 g stone-ground wheat flour, finely sifted
• 1 packet dry yeast
• 1.5 tsp salt
• 4 dl water
• 0.5 dl rapeseed oil
• 1 tbsp syrup

1. Start by boiling the groats and water and let it cook for about 3 minutes. Allow to cool to room temperature.
2. Place the whole grain flour, wheat flour, and dry yeast in a stand mixer (hold back some of the wheat flour and adjust as needed). Add salt, oil, syrup, and the cooled groat mixture. Knead for 10 minutes.
3. Divide the dough into two equal pieces, shape them into loaves, and place them in their respective bread pans. Sprinkle a little coarse flour on top. Snip the tops of the loaves.
4. Cover and let them rise for about 1 hour.
5. Preheat the oven to 250°C. Place the loaves on the second lowest rack and reduce the heat to 200°C, baking for about 30 minutes.

Allow the breads to cool on a rack before slicing. This allows the crumb to set and the flavor to develop as best as possible. The result is coarse and flavorful everyday bread that stays fresh for a long time and is well-suited for both simple toppings and as an accompaniment to meals. Store in a bread bag or freeze in slices for easy access to fresh bread when you need it.