This is a leftover – recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the Swan King Bread. The sweet starter needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to the East Frisian coast.
I decided to soak the steel cut oat in hot water instead of boiling it so it keeps a certain bite. And the generous portion of roasted sesame together with oats and emmer gives the bread a very delicous nutty flavour, while the malt beer adds a subtle sweetness. The right bread for the first cold and rainy days in autumn.
At my last visit in our small wholefood shop I found a packets of einkorn wheat. Einkorn as well as Emmer and Khorasan are ancient wheat varieties. They have all a higher protein and mineral content. And like in Wheat the main components of the proteins in the grain are the gluten proteins gliadin and glutenin. But unlike to wheat Einkorn contains much more gliadin, the globular gluten protein that makes the dough extensible and sensible in the handling. Dough made from Einkorn flour can easily be overkneaded, so the dough has to be handled with care, similar to spelt dough. And so I decided to use only a smaller portion of einkorn flour. Together with some sourdough and a old bread soaker it makes a great, aromatic bread with distinct nutty flavour due to the einkorn. Very delicious!