Mix the sourdough mixture with the whey. Stir in honey 1 tbsp. Add the flour and mix to a pulp. Let stand in a warm room for 24 hours.

Weigh out the rest of the whey and stir it into the topping. Add the flour and the grain mix. Knead until you get a smooth dough (1 - 2 minutes). Put the dough in the refrigerator for 24 hours.

Take the dough out of the refrigerator. Acclimate for half an hour in the warm and then add the salt. Now knead the dough with your hands for 7-10 minutes until it becomes elastic. Let stand for another 2 hours. In the meantime, stretch it apart vigorously and fold it back together again.

Pull the dough apart again and fold it back together so that it fits into the loaf pan well greased with butter. Please note: the loaf pan should be suitable for sourdough - otherwise some of the color of the pan may stick to the bread afterwards. Let rise here again for 1 - 1.5 hours until the dough is almost fully ripe (this is faster in warm summer than in winter because of the temperature).

Brush with water and sprinkle with the oat flakes. Cut four times across. Bake in the oven preheated to 230 ° C for a total of 50 - 55 minutes. Bake with steam for the first 10 minutes. Let the steam escape after 10 minutes by opening the oven door and reduce the oven temperature to 210 ° C. If the bread darkens too quickly, use aluminum foil. When the baking time is over, take it out, let it cool down and then turn it out of the pan.

The recipe is adapted for working people. Hence the use of the refrigerator. If you have the time, you can shorten the refrigerator phase of the autolysis dough with about 2-2.5 hours in a warm place. I baked it during the week and it can be easily integrated into everyday working life.