Delfina`s Multigrain Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 5 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g rye meal
- 63 g flaxseed
- 62 g meal (five-rain meal)
- 63 g flakes (five-rain flakes)
- 313 g boilin water
For the dough:
- 252 g sourdouh (rye sourdouh)
- 60 g rye flour (type 1150)
- 175 g wheat flour (type 1050)
- 10 g yeast
- 13 g salt
- 113 g water
- 45 g apple cabbae (apple feast)
- Fat for the shape
- Water for brushing
- Oatmeal for sprinkling
Print Recipe
Pin Recipe Instructions
- For the brew, stir the first 5 ingredients together and let them soak well covered for at least 3 hours, preferably overnight.
- For the dough, process all the ingredients and the broth into a dough in 7 minutes using the spiral mixer of the food processor on level two. Be careful, the dough is very moist. Put the dough in a greased loaf pan. Moisten the surface a little with water, sprinkle on the oat flakes and press lightly. Now cover and cook for about 60 minutes.
- Preheat the oven to 250 ° C top / bottom heat. Insert the bread with a lot of steam and bake for 15 minutes. Lower the temperature to 210 ° C and bake the bread in another 40 minutes. Take out of the oven, let cool down a bit and take out of the mold.
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