For the Kornspitz, mix all dry ingredients. Dissolve yeast in lukewarm water Mix all ingredients and knead for about 10 minutes. Cover and let rise for 1/2 hour.
Divide the dough into 10 equal parts and shape into rounds. Cover and let rise again for about 5 minutes.
Roll out the dough into an oval shape about 12 x 20 cm. Roll up with the flat of your hand. Place end down on a baking sheet, moisten and sprinkle with seeds and flakes. Leave to rise for approx. 1/2 hour.
Preheat the oven to 210 °C and heat a heat-resistant container. Add plenty of water to the vessel so that enough steam is formed in the tube.
Bake the Kornspitz for about 18 minutes. Leave to cool on a wire rack.