Summary

Ingredients

• 350 ml water, lukewarm
• 21 g yeast, fresh
• 2 tablespoon honey
• 120 g oat flakes, crunchy
• 400 g spelled flour
• 1 tablespoon salt, coarse-grained
• 2 tablespoon butter, melted
• 50 g date (s), cut into small pieces
• 50 g orane peel
• 50 g apple, peeled and cut into small pieces
• Oat flakes, robust, for sprinkling

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Instructions

1. Mix lukewarm water, fresh yeast and honey in a bowl and let rest for about 10 minutes.
2. Thoroughly mix the oat flakes, flour, salt and butter with the yeast water. Then fold in the fruits and knead the dough by hand for at least 10 minutes (5 minutes in the machine).
3. If the dough is too sticky, add more flour. Cover the dough and let it rise until it has doubled (about an hour).
4. Then lightly flour the worktop and knead the dough again briefly before rolling it back and forth with the flat of your hand until you have a baguette about 50 cm long. Tie the baguette together at both ends to create a wreath. Knead the two ends well. Sprinkle the wreath with water and sprinkle with oatmeal. Cover again and let rise by double (about 45 minutes).
5. In the meantime, preheat the oven to 200 degrees (top and bottom heat). Bake the wreath for about 30 minutes, until it is golden brown. After baking, let cool on a kitchen rack.