Spelt and oat bread with 6 seeds

Dissolve the yeast in a glass of warm water. Pour it in a bowl together with the second glass of warm water, 4 spoonfuls of EVOO and 4 teaspoons of salt. It is thrown little by little the flour while the mixture is moved well to finish kneading until a ball of consistent dough is formed. And it is left covered with a cloth for 4 hours.

After resting, the dough will have risen. Pour the seeds and add while kneading little by little 2 cups of oat flour. Until a consistent dough ball is formed again.

Place the dough ball on baking paper on a baking sheet with a little oil. Sprinkle seeds and oat flakes on top and make some slits on the surface of the dough ball and sprinkle some oat flour on top. Cover with an ovenproof glass bowl and bake in the oven for 60 minutes at 120°.