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
Delfina`s Multigrain Bread
Delfina`s Multigrain Bread

Instructions

  1. For the brew, stir the first 5 ingredients together and let them soak well covered for at least 3 hours, preferably overnight.
  2. 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.
  3. 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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