for 1 piece

Liquid

3 ½ dl	lukewarm water
2 tbsp	birnel (pear syrup)
2 tbsp	sunflower oil

Dough

220 g	light spelt flour
150 g	wholemeal spelt flour
150 g	fine whole-grain rolled oats
2 tbsp	whole-grain rolled oats
3 tbsp	linseed
30 g	dried blackcurrants
½ cube	yeast (approx. 20 g), crumbled
1 ¼ tsp	salt

To bake

a little

wholemeal spelt flour

How it's done

Liquid

Mix together the water, pear syrup and sunflower oil.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the liquid, knead to form a soft dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.

To bake

Heat the frying pan for approx. 10 mins. in the lower half of an oven preheated to 240°C. Remove the frying pan, place the dough in the pan, sprinkle with a ittle flour, score a cross into the surface of the dough using a knife and bake for approx. 30 mins. Remove the lid and bake for a further 15 mins.

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