Summary

Ingredients

• 100 g oat flakes, crunchy
• 300 ml water, 40 ° C hot
• 200 g wholemeal spelled flour
• 200 g wheat flour type 1050
• 100 g spelled flour type 630
• 1 bag / s dry yeast
• 1 teaspoon, heaped salt
• 1 teaspoon, leveled caraway seeds, ground
• 1 teaspoon, heaped turmeric, ground
• 100 g skyr or quark (20% fat)
• 200 g Hokkaido pumpkin (se), cleaned and pitted
• 100 ml water, lukewarm

To sprinkle:

• 50 g seeds, mixed
• Sea salt, coarse
• Caraway seeds, whole

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Instructions

1. Put the oatmeal in a bowl and pour 300 ml of hot water over it. Let sources.
2. Finely grate the pumpkin.
3. In the meantime, mix the flour, dry yeast, salt and spices in a batter bowl. Add the swollen oatmeal, grated pumpkin and skyr. Knead and finally add 100 ml of water. Knead for 5 minutes with the electric dough hook. The dough stays sticky.
4. Cover the bowl and let rise in a warm place for 30 minutes.
5. Moisten a large plastic board or the worktop with water. Let the dough slide on it and shape into a rectangle (approx. 20 cm x 30 cm) with damp hands.
6. Line 2 baking trays with baking paper. Sprinkle a tray with a bit of the seed mix.
7. Cut 6 long pieces with a wet dough card. Place 3 pieces of dough each on a tray.
8. Sprinkle 3 pieces of dough with the remaining seed mix. Sprinkle the previously unspread pieces of dough with coarse sea salt and caraway seeds.
9. Now preheat the oven to 200 ° C fan-assisted air.
10. Put the trays in the preheated oven and bake for 25 minutes. Change the position of the trays halfway through the baking time.
11. Remove from the paper immediately after baking and let cool on a rack.