Oat and fruit wreath

Ingredients for 1 servings:

• 350 ml water, lukewarm
• 21 g yeast, fresh
• 2 tbsp honey
• 120 g oat flakes, wholegrain
• 400 g spelt flour
• 1 tbsp coarse salt
• 2 tbsp butter, melted
• 50 g dates, chopped
• 50 g candied orange peel
• 50 g apple, peeled and chopped
• e.g. Oat flakes, wholegrain, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

with spelt flour

Mix lukewarm water, fresh yeast, and honey in a bowl and let it rest for about 10 minutes. Thoroughly mix the oats, flour, salt, and butter with the yeast water. Then fold in the fruit and knead the dough for at least 10 minutes by hand (5 minutes in a machine). If the dough is too sticky, add more flour. Cover the dough and let it rise until it has doubled in size (about an hour). Lightly flour the work surface and knead the dough briefly again before rolling it back and forth with the flat of your hand until you have a baguette about 50 cm long. Join the baguette together at both ends to form a wreath. Knead the two ends together well. Spray the wreath with water and sprinkle with oats. Cover again and let it rise until doubled in size (about 45 minutes). In the meantime, preheat the oven to 200 degrees Celsius (top and bottom heat). Bake the wreath for about 30 minutes until golden brown. After baking, let it cool on a wire rack.