Oat knots

Ingredients for 1 servings:

• 50 g rye flour
• 150 g wheat flour, 550
• 200 g water
• 2 g yeast
• 250 g wheat flour, 550
• 100 g wheat flour, 1050
• 100 g wheat flour (wholemeal)
• 230 g water
• 10 g yeast
• 14 g salt
• 80 g oat flakes
• 10 g honey, or 1 tsp

Instructions

Working time approx. 50 minutes; Rest time approx. 14 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 15 hours 45 minutes

with roasted oat flakes, for 12 rolls

For the starter dough, mix the ingredients well and cover with cling film. Let stand at room temperature overnight (about 12 hours). Toast the oats in a pan without oil and let cool. Mix the flours, add the remaining ingredients, the oats and the starter dough and knead well. Cover and let rise for 1 hour. Place the dough on a work surface and divide into 12 pieces. Shape each into a log and let it rest briefly. Now shape each into a knot. To do this, twist the dough strands together like a normal knot, but do not pull too tightly. Then loop the strand underneath the knot up and pin it in the middle. Push the other strand through the hole in the middle from below, so that a small bump is visible in the middle. Place the knots on a baking sheet and let rise, covered, for another 1 1/2 hours. Preheat the oven to 220 degrees Celsius in good time. Place the knots in the oven, well-steamed, and bake for about 20 – 25 minutes until golden brown.