• Add water and yeast to the bowl of the stand mixer. Mix it together until the yeast is dissolved.
  400 g cold water, 9 g fresh yeast
• Next, add all-purpose flour, einkorn flour, Manitoba flour, and finely rolled oats. Knead the dough at medium speed for about 5 minutes or until it comes together.
  320 g all purpose flour, 150 g einkorn flour, 50 g manitoba flour, 70 g finely rolled oats
• Add the salt and knead the dough again at medium speed for about 10 minutes or until it releases completely from the bowl and you can perform the gluten test.

  - The gluten test is a test you can perform on the dough to check if it's kneaded properly. Wet your fingers and stretch the dough, pulling it as thin as you can. If it can become very thin and almost transparent, the dough is usually kneaded well.
  18 g salt
• Once the dough is properly kneaded, take it out of the mixing bowl.
• Press the dough into a square shape and then fold it over itself to form a long "sausage." Roll/stretch the dough again and place it with the seam down.

  Stretching the dough helps it rise better and results in a crispier crust.
• After stretching the dough, spray it lightly with water and flip the top side into finely rolled oats.
  1 dl finely rolled oats

Proofing

• Once the top side of the dough is covered in oats, place it in a proofing basket with the top side down, which is the side with the oats. Cover the proofing basket with a plastic bag and place it in the refrigerator for 14 hours.

  You can use a bit of rice flour to prepare your cloth in the proofing basket, so the dough doesn't stick when flipped out.
• After the dough has proofed for 14 hours in the refrigerator, take it out and let it rest at room temperature for 1 hour.

Baking

• While the dough completes its final rise, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) with steam. Place a baking steel or pizza stone for the best results.

  It's a good idea to preheat the oven for at least half an hour before baking. This ensures that the oven, baking steel, or pizza stone reaches the desired temperature.
• Turn the dough onto a pizza peel sprinkled with a bit of flour, making it easier to transfer to the oven rack. Make a 1 cm deep cut along the length of the dough using a razor blade. Transfer the bread to the hot baking steel/pizza stone.
• After 20 minutes, increase the temperature to 225 degrees Celsius (437 degrees Fahrenheit) and turn off the steam/remove the water pan. Continue baking the bread for about 20 minutes or until the crust is completely hard, golden, and the bread sounds hollow when tapped on the bottom.
• Remove the bread from the oven and let it cool on a wire rack before serving.

If you dont have a steam oven

• If you don't have a steam oven, you can create steam in the oven by placing a pan at the bottom. Add 2 dl of water or some ice cubes to the pan and bake the bread for about 20 minutes, following the recipe.

  Place the pan in the oven while preheating so that it's hot when you need it for steam. Pour in the water after placing the bread in the oven. I usually use a metal pan to avoid it breaking when adding water.