Rye & Spelt Grain Bread (Getreidebrot) - cooking recipe

Ingredients

1 tablespoon active dry yeast
1 tablespoon dark brown sugar (I used muscovado)
1/2 cup water, tepid
1 1/4 cups milk
1/8 cup molasses
3 1/2 cups rye flour
2 cups spelt flour
1/2 cup brown rice flour
2 tablespoons oat bran
1/2 teaspoon salt
3 tablespoons linseeds
4 tablespoons oatmeal, coarse

Preparation

Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
Mix the milk & molasses together.
Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
Add the milk & molasses to the yeast mixture & stir gently.
Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
Cover the dough & let prove for about 1 hour, or until doubled in size.
Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.