This weeks daily bread for our household. This time the dough was in the fridge overnight as I was too tired to shape the breads last night.

This is our trusty oatmeal (porridge), spelt & wheat sourdough. It’s just flour, oats, water, salt and olive oil.

The slices are going into the freezer, left the other loaf to be eaten first.

I love using pre-cooked oats in a bread recipe. The method has it’s own word in my language and the closest word for it in English is “scalding”. It makes the bread nice and soft and extends shelf-life.