Knead a nice dough from flour, salt, yeast, baking malt, oil and water until it separates from the bottom - then keep warm until the dough has doubled (approx. 1 hour). Fold the dough several times on the floured board and then shape it into loaves of bread or Striezel - let rise for another 20 minutes. Bake in the preheated oven at 220 ° convection for approx. 15 minutes, steam once at the beginning, then switch back to 180 ° convection and finish baking for approx. 20 minutes (I sprinkle the bread 2-3 more times). Grain variant: When using grains (2-3 tablespoons) I knead them after doubling the dough, then shape the loaf, sprinkle some water on it and sprinkle some grains on top.
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