Bread / Whole Grain Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 ml water, lukewarm
- 1 tablespoon, leveled sugar
- 1 cube yeast
- 250 g whole wheat flour
- 200 g wheat flour
- 1 tablespoon, leveled salt
- 2 tablespoon rapeseed oil or olive oil
- 1 pinch (s) nutmeg, as desired
- 30 g flaxseed
- 20 g sesame seeds
- 30 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- Put the water and sugar in a bowl, crumble in the yeast and stir with a fork until the yeast is dissolved. Cover and let rise in a warm place for 15 minutes.
- Then sift in the flour, add the salt, oil, nutmeg and the grains and stir with a hand mixer with dough hook until a cohesive, slightly sticky dough is formed. Fill this into a box or king cake tin lined with baking paper, smooth it out a little and cover again and leave to rise for 20 - 30 minutes. The longer the dough rises, the fluffier the bread will be.
- After the walking time, bake the bread in the preheated oven at 175 ° C for 1 hour. Take the bread out of the mold to cool. The recipe also works great as normal bread if you simply leave out the grains.
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