Preparation
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1Mix yeast with lukewarm milk and sugar and let stand for about 10 minutes. Mix Kölln Instant oat flakes, spelled flour, Kölln flakes and salt in a bowl. Add the milk-yeast mixture and knead carefully (preferably with a food processor - approx. 10 minutes). Shortly before the end of the kneading time, add the linseeds and sesame seeds.
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2Cover the dough and let it rise for 45-60 minutes, then knead it again on the work surface and shape it into a loaf, brush it with milk and place it on a baking tray lined with baking paper and let it rise for another 30 minutes. Preheat oven. Brush the bread again with milk. Cut twice with a sharp knife, sprinkle with Echten Kölln Kernigen and put in the oven.
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3Top and bottom heat: 240°C for 10 minutes, then reduce the heat to 190°C and bake for another 25 minutes. Convection: 240°C for 10 minutes, then reduce the heat to 190°C and bake for another 25 minutes. Baking time: approx. 35 minutes Preparation time: approx. 30 minutes (without waiting time)
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4For a nuttier taste, the sesame seeds can be roasted in a pan without fat.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 1 bread:
1/2 Dice
Yeast
350 ml
lukewarm milk
1 TL
Sugar
175 G
Kölln Instant Oat Flakes
175 G
Spelled flour type 630
100 G
Delicate Kölln Oat Flakes
1 EL
Sesame
1 EL
linseed
2 TL
Salt
3-4 EL
Milk
2 EL
Regular Rolled Kölln Oat Flakes
