First put the flour in a mixing bowl, make a well in the middle and pour in the lukewarm water (450 ml), then stir in the dry yeast, add sugar and stir a little. Cover with a cloth and let rise for about 15 minutes.

In the meantime, add the oat flakes and sunflower seeds to hot water (250 ml) and let stand for about 15 minutes.

Preheat the oven to 230 degrees top and bottom heat, preheat the pot with the lid in the oven about 30 minutes before the baking time. The pot has a diameter of 24 cm.

Chop the walnuts into small pieces. Mix the dough briefly with the dough hook of a mixer. Then briefly knead in the bread spices, salt, the soaked kernels and oat flakes as well as the walnuts. Cover again and let rest for about 15 minutes.

Now take the pot out of the oven with gloves, remove the lid. Using a spatula, transfer the dough from the bowl to the saucepan. Put the lid on and place in the oven, lower rail.

Bake at 230 degrees for 30 minutes, then remove the lid and bake for another 15 minutes at 200 degrees.

Let the bread cool well on a wire rack.