3-Minute Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 3 mins |
| Cook Time | 50 mins |
| Total Time | 53 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 ml water, lukewarm
- 1 cube fresh yeast
- 500 g wholemeal spelled flour or whole wheat flour, (alternatively 2/3 wholemeal and 1/3 normal flour)
- 2 teaspoons salt
- 2 teaspoons bread or fruit vinegar, e.g., apple or raspberry vinegar
- 50 g sunflower seeds (optional, alternatively pumpkin seeds, chopped almonds or raisins)
- 100 g flaxseed meal (optional, alternatively sesame or reen seed meal)
Print Recipe
Pin Recipe Instructions
- Put 450 ml of lukewarm water in a bowl and crumble the yeast into it, stir briefly.
- Stir the flour into this water-yeast mixture. Then add salt, bread drink or vinegar, sunflower seeds and linseed and everything thoroughly - e.g., using a wooden spoon or mixer - mix together.
- Generously grease a box or other bread pan, fill it with the dough and smooth it out a bit.
- Bake the bread in a non-preheated oven at 200 degrees, fan-assisted 170 degrees, for 50 minutes. Maybe 5 minutes longer.
- Remove the still warm bread from the mold and let it cool down.
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