Snobrød

In a large bowl, stir together the water (lukewarm) and the instant yeast until the yeast dissolves. Add the oat flour,  spelt flour, and salt. Mix by hand or with a wooden spoon, then your hands, and knead for 10 minutes, until the dough comes together and feels smooth and elastic.

Cover the bowl with a cloth and let the dough rise until doubled in size, about 2 hours at room temperature. For deeper flavour, let it rise slowly overnight in the fridge instead, then bring to room temperature before shaping.

Divide the dough roughly into 4 pieces. Roll each piece into a long rope about 1.5cm thick, then wind it spiral-style around the stick, pinching the ends to seal. For a sausage version, wrap the rope around a just-cooked sausage instead, leaving a little space between coils so the bread can puff. Sprinkle with 1 tablespoons sesame seeds, for garnish (optional) if using.

Bake over the fire: Hold the dough-wrapped stick over glowing embers (not open flame, which will burn the outside before the inside cooks), turning slowly and evenly. It's done when deeply golden and hollow-sounding when tapped, about 10 minutes.

Once the bread is fully cooked, let cool for a minute, then twist gently to slide the bread off the stick. Serve warm, plain or with butter and jam for a sweet finish, or as-is around the sausage for a Danish take on a hot dog with mustard and onions.