The five-grain flakes are soaked in the buttermilk overnight. Sieve rye and wheat flour into a bowl, add salt, mix everything. Put the sourdough in the bowl. Mix everything well with a mixing spoon. Add enough water to give the dough the consistency of sponge cake dough. Grease the baking pan with butter and sprinkle with oat flakes. After resting for 30 minutes, pour in the dough and smooth it out with a wet spoon. Cover the pan and keep it warm until the amount of dough has doubled. This is usually the case after 2.5 hours. The bread is then baked in an oven preheated to 230 ° (hot air) for about 10 minutes. Then you set the temperature down to 200 ° until the end of baking. Important - place an ovenproof bowl with water on the bottom of the oven. Place the bread on a wire rack to cool down. Tastes just as good with a hearty topping as with a sweet spread.
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