This loaf used 20% rye, 15% spelt, and 75% bread flour together with an oatmeal porridge containing 20% of the whole flours of Scottish oatmeal together with the bran sifted from the rye and spelt. To prime all of it off I added 60g of “Trinity”: 20g every of EEVO, honey, and yogurt.

The rye and spelt flours have been stone floor, sifted with a #30 display.

It is arduous to make sure of the efficient hydration for the reason that oat porridge contained quite a lot of water however not all of it could have been obtainable as free water so as to add to the efficient hydration.  After which, the water within the yogurt and honey is not all that sure both. 

This is the crumb, then extra particulars.

flour
====  =======  ==========================
80g     rye     stone-ground sifted #30
30g     spelt   stone-ground sifted #30
290     bread   KA
====  =======  ==========================
 oatmeal
===== ================================
80g   scottish oatmeal
 6g   rye + spelt bran
280g   water (earlier than evaporation)
 .     (say 250 after evaporation)
===== ================================
water
==== =================================
100   starter
60   combine with starter, 60g flour
 .    (combine in oatmeal)
45   added after mixing in all of the flour
 .    ~205g not counting oatmeal
==== ================================= 
Timeline
– 11:00 AM Combine
– 11:25 Knead
– 12:25 PM bowl folds. Very sticky, stodgy, weak
–  1:40 bowl folds. Stronger, much less sticky.
–  2:25 bowl folds, into bulk tub, proof mode 80°F in counter-top oven.
–  4:55 Take away from tub, gently roll into log, put in buttered Pullman pan, proof at 80°F. **
–  6:20 Risen simply to the highest of the pan at middle. Slid lid on, preheat counter-top oven.
–  6:30 Bake 375°F 35 min lid on, 10 min lid off, 8 min out of pan. ***

** When the dough slid out it held its form effectively, forming a rectangle about 2 inches thick (and delicate). I attempted rolling it right into a log with out making a preform first, This appears to have led to some compression of he crumb in direction of the underside.
*** After the primary 35 minutes, the interior temperature was about 208°F.

The loaf was very delicate proper out of the oven and I waited till the following morning to chop it. The crust was skinny and crusty with a touch of butter.  The crumb was smooth and reasonably open.  The flavour was full and wealthy with the entire grains coming via and a touch of sweetness. There gave the impression to be the merest trace of tang. That is the best-tasting loaf I’ve made in a very long time.