Preparation Mix 450 ml of boiling water first with 1-2 tablespoons of honey, then with 1 tablespoon of vegetable oil and the baking mix briefly and thoroughly. Cover the dough and let it swell for 30 minutes. Then knead the dough thoroughly by hand, hand mixer (dough hook) or wooden spoon and place in a greased, suitable baking pan (approx. 20 cm long). Bake in a preheated oven at 150 °C (convection oven) or 160 °C (top and bottom heat) for 110 minutes. Remove the hot bread from the baking pan and let it cool on a wire rack under a kitchen towel for 2-3 hours. You still need 1 - 2 tablespoons honey, 1 tablespoon vegetable oil, 450 ml boiling water Tip Your seed kernel bread will be especially tradition-conscious, energy-rich and refined in taste - just "typically myro" - if you refine it with the organic malt developed by Myro Patermann more than 100 years ago instead of honey. As oil, myro recommends a mild sunflower or rapeseed oil.
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Baking mix for an oat bread with oil seeds (51 %)
Pumpkin seeds, OAT flakes (22%), flax seeds, sunflower seeds, ROGGAN malt flakes, DINKEL whole grain puffed, psyllium husks, SESAM, sea salt, chia seeds (Salvia hispanica). May contain traces of: Egg, soy, milk.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1921kJ / 460kcal
Fat: 22g
of which saturates : 3.2g
Carbohydrates: 36g
of which sugars : 1.3g
Protein: 19g
Salt : 2.1g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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Europe (NON EU) / UK 
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