Preparation
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1Put Kölln oat bran flakes and water in a bowl and let it soak for 30 minutes.
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2Place dry yeast, lukewarm water and honey in a tall container, cover and let rise for a few minutes.
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3Pour the remaining ingredients into a mixing bowl, add oat bran and yeast water and knead everything into a dough. Dust the dough with a little flour, cover it with a tea towel and let it rise in a warm place for at least 60 minutes.
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4Knead the dough briefly again, shape it into a loaf, score it and brush it with water. Spread the flour and real kernels on the bread and bake in the oven.
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5A bowl filled with water in the oven ensures a particularly crispy crust.
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6Top/bottom heat: 220 °C Circulating air: 200 °C Baking time: approx. 60 minutes Preparation time: approx. 40 minutes (without waiting time)
Author: Peter Kölln
Photographer: Malene Schröder
Ingredients
Serving(s)
1
Ingredients for approx. 15 slices:
40 G
Kölln Oat Muesli Fruit No Added Sugar
100 ml
Water
1 pack
dry yeast
70 ml
lukewarm water
1 EL
Honey
200 G
Spelled flour (Type 1050)
100 G
Rye meal
220 G
Wheat flour type 550
1 pack
sourdough
150 G
Regular Rolled Kölln Oat Flakes
200 G
Greek yogurt
1 EL
Apple cider vinegar
2 TL
Salt
200 ml
lukewarm water
