Oatmeal bread

Preparation

• 1
  For the sourdough, mix all the ingredients together and let it stand, covered, at room temperature for about 12 hours (e.g. in a twist-off glass).
• 2
  For the cooking item, preheat the oven to 200°C (top and bottom heat) and line a tray with baking paper. Spread the real kernels on top and roast them in the oven until light brown, then remove them. Bring water with salt to the boil, add toasted oat flakes and cook for a minute while stirring, then remove from heat, cover directly with cling film and cool.
• 3
  For the main dough, mix the yeast with 200 ml of water, then knead with the sourdough, cooking piece and the real kernels in a food processor for 12 minutes (6 minutes each on level 1 and then on level 2). Then add the remaining water (100 ml) in batches and knead for another 6 minutes to form a homogeneous dough.
• 4
  Grease the loaf pan (20 cm) with butter, then sprinkle with two thirds of the delicate Kölln flakes. Pour the dough into the mold, smooth it out with a little water and sprinkle with the remaining delicate flowers. Cover and let rise at room temperature for 90-120 minutes.
• 5
  Preheat the oven to 250°C (top and bottom heat). Bake the bread in the oven on the middle shelf for 70 minutes, pouring 50 ml of water onto the bottom of the oven just before closing the oven door and then immediately closing the door. After 35 minutes, set the temperature to 200°C and bake the bread to a core temperature of 98°C. Later take it out of the oven and out of the loaf pan. It is advisable to let the bread rest for at least half a day.