1 bread
First day
6 dl (600 g) boiling water
3 dl (180 g) oat grains
3 dl (350 g) sourdough starter
Pour hot water over the oats. Let cool till lukewarm. Add the sourdough starter. Cover with a tea towel and leave at room temperature (22–24°C) overnight.
Second day
the starter mix from the day before
3 dl (180 g) cracked wheat
2 tsp salt
3 dl (180 g) rye flour
3 dl (200 g) wheat flour
Blend cracked wheat, salt and the flours with the starter mix. Pour the mixture into a greased 2-liter tin. Cover with a tea towel and let rise at room temperature. (This takes several hours.)
Preheat the oven to 180°C and bake for about one hour and 45 minutes.
Let cool on a wire rack.
