• 50g of flaxseed

• 20g yeast

• 1 teaspoon honey

• 300g wholemeal spelled flour

• 200g hearty oat flakes plus one or two hands to walt in them

• 2-3 teaspoons of salt

• 420ml of water in total

1. Put the flax seeds and the oat flakes in the small mermaid or small stainless steel bowl. Add 200 ml of water, stir everything together and cover and leave to soak for at least an hour

2. Put the yeast, 100 ml lukewarm water and the honey in the middle stainless steel bowl, stir well, close the lid and let rise for an hour.

3. Now add all ingredients (plus the last 100ml water) to the stainless steel bowl and knead for at least 5 minutes and shape into a ball.

4. Let the dough rise for at least 1 hour (preferably overnight in the refrigerator)

5. Place the dough on the dough base and shape into a loaf.

6. Roll the loaf in oatmeal and cut into it.

7. Place in the magician and bake at 230 degrees top / bottom heat for 1 hour with a lid (5 minutes longer in the oven master).

8. The yoghurt crust tastes particularly delicious when it is slightly warm. The bread can be cut particularly well with the gray non-stick bread knife!