On the evening before the baking day, scald the 4 coarse (rye / wheat / barley / oats) meal with the 400 ml of boiling water to make a broth and leave it covered in the kitchen overnight. Likewise, scald 100 g of coarse oat flakes with 100 ml of boiling water and leave to stand overnight.
On the baking day, roast all the seeds together in a pan without fat.
In a large mixing bowl, use the kitchen machine to stir all the ingredients into a sponge-like dough, let it rest for 30 minutes and then knead again briefly.
Then distribute the dough in two loaf tins, smooth the dough with a wet rubber spatula, moisten and sprinkle with a little oat flakes.
Place the two box forms in a garbage bag, inflate and clip the bags so that the dough pieces cannot dry out, and let them rise at 40 ° until the volume has increased significantly.
In the meantime, preheat the oven to 250 ° and bake the bread on the lowest rack, if available on the baking stone, for 1 hour at a falling heat.