Buttermilk bread with oat flakes

Ingredients for 1 servings:

• 500 g wheat (or whole wheat flour if you don’t have a mill)
• 125 g oat flakes
• 350 ml buttermilk
• 1 cube of yeast
• 1 tbsp honey
• 125 g quark, low-fat
• 2 tsp salt
• ½ tsp anise
• ½ tsp caraway seeds
• 2 tbsp oat flakes for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wholemeal bread

Grind the wheat into a fine flour. Place the flour and oats in a bowl and make a well in the center. Crumble in the yeast and drizzle with the honey. Wait until the yeast has dissolved. Meanwhile, warm the buttermilk to lukewarm (at least 25°C, but no more than 40°C). Pour approximately 150 ml of buttermilk into the well. Stir in the yeast and a little flour from the side of the well. Let it rise for 15 minutes. Add the remaining buttermilk, quark, salt, and spices. Knead everything well. Cover and let it rise in a warm place for about 30 minutes (I place the dough in the oven with the light on, so it gets between 25 and 30°C – that’s ideal). Then knead the dough again. Line a baking sheet with parchment paper, place the dough on it, and shape it into a loaf (it’s better to make it a little higher, as the bread will spread a bit during baking and will then flatten). Brush with lukewarm water and sprinkle with the remaining oat flakes. Bake in a preheated oven at 200°C for about 50 minutes. A small ovenproof bowl of water will soften the crust.