for 4 person

Dough

100 g	whole-grain rolled oats
400 g	rustic flour
1 ¾ tsp	salt
½ tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk water (1/2 milk, 1/2 water), lukewarm
a little	whole-grain rolled oats to sprinkle

Dressing

½ tbsp	mustard
2 tbsp	herbal wine vinegar
½ tbsp	mayonnaise
4 tbsp	sunflower oil
½	onion, finely chopped
¼ tsp	paprika
2 tbsp	chives, finely chopped
	salt and pepper to taste

Salad

4	cervelat sausages, cut in half lengthwise and then cut into slices approx. 7 mm thick
4	gherkins, cut into thin slices
75 g	tangy Gruyère, grated with a rösti grater
3	hard-boiled eggs, cut into quarters

How it's done

Dough

Toast the oats in a frying plan and leave to cool in a large bowl. Add the flour, salt, sugar and yeast, mix. Pour in the milk & water and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size. Place the dough in the prepared tin, brush with a little water, sprinkle with the oats, leave to rise for a further 30 mins.

Baking

Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the oat bread from the tin and leave to cool completely on a rack.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the chives, season.

Salad

Mix the sausage and all the other ingredients up to and including the Gruyère with the dressing. Plate up the salad and arrange the eggs on top. Serve the oat bread as an accompaniment.

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