Prepare a stew from the ingredients listed.
Add wheat flour, oat flakes, drained, squeezed and finely chopped sauerkraut, cooking oil, caraway seeds, juniper berries, salt and sugar dissolved in a little water and the rest of the warm water to the dampfl that has been left for one night.
Knead the ingredients together so that a smooth dough is formed. Rise in a plastic bag and covered with a kitchen towel in a warm place at 40 degrees for 60 minutes.
Sprinkle flour over the well risen and loosened dough and turn it out onto a floured work surface. Knead vigorously until the dough is no longer sticky but smooth.
Form an oblong loaf from it and place it in a 36 cm greased baking pan and – covered with a kitchen towel – let it rise in a warm place for 60 min. so that the circumference doubles.
Brush the surface with warm water and score twice lengthwise with a sharp kitchen knife or scissors.
Baking: Preheat the oven of the electric stove to 250 °C.
Place an ovenproof bowl of boiling hot water in the oven.
Bake the bread on the middle rack for 10 minutes at 250 °C (hot air oven 200 °C, gas oven level 6), then for 50 minutes at 200 °C (hot air oven 160 °C, gas oven level 4).
Place the finished bread in the baking pan for another 5 min. Now turn out and cool on a wire rack with the bottom down.
Working data: Preparation time: 50 min,
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