Whenever we spent our vacation in nothern Germany, I have to buy something I have troubles to find in the Rhineland: Steel cut oats! I like them very much, not for the kale stew like it is typical in North Germany, but for making porridge or baking bread. A porridge is such a good addition to a bread, adding some bite and a good deal of moisture and helping to keep the bread fresh for a long time. Especially for spelt bread it is a good addition as spelt has the tendency to bake dry without added soaker.
The bread I baked last week contains the trio of spelt, oat and walnuts. All three are somehow nutty flavoured and it feels natural to me to combine all of them in a bread. The preferment is a whole spelt sourdough which I grow over to stages to contain the mild lactic acid flavour I love so much. And the combination of joghurt-like notes of the sourdough and the nutty flavours of the grain and the nut makes this bread to one these I enjoy most plain or just with some butter and sprinkles of salt flakes. A clear favourite of mine!