You will need: Firebricks/spacer grate
Top heat: approx. 250-300°C
Preheating: approx. 30 minutes
Working hours: 15 minutes
Baking: ca. 20-25 minutes

Ingredients (for 12 pieces)

• 650 ml cold water
• 4 g yeast (room temperature)
• 1 teaspoon liquid honey
• 20 g salt
• 1 tbsp red balsamic vinegar
• 100 g ground linseed plus a little for sprinkling
• 250 g rolled oats plus some for sprinkling
• 400 g type 550 wheat flour plus a little more for working the dough and the baking tray

The evening before:

Pour the water into a large bowl and dissolve the yeast and honey in it. Add the remaining ingredients and mix with a wooden spoon to form a mushy dough.

Cover the dough and leave to rise at room temperature for approx. 12 hours.

On baking day:
Heat the Merklinger to approx. 250-300°C.

Sprinkle a baking tray with flour.

Place the dough on a well-floured work surface. Carefully stretch out into a rectangle with floured hands. Using the pastry card, cut off 12 equal pieces and place on the baking tray.

Sprinkle the dough pieces with linseed and oat flakes and press down lightly with a wet brush.

Then leave to rest for a further 10 minutes at room temperature.

Bake the oatmeal and linseed buns on the spacer rack on the firebrick for approx. 20-25 minutes.

Remove the tray from the Merklinger and leave the rolls to cool on a wire rack.

Tip:
The linseed can also be replaced by pumpkin seeds, sesame seeds or sunflower seeds.