Favorite Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g flour, (wheat flour)
- 350 g flour, (dark rye flour)
- 1 ½ teaspoon salt
- 1 pinch (s) sugar
- 0.5 ½ cube yeast, fresh
- 400 ml water, lukewarm
- 6 tablespoon pumpkin seeds
- 5 tablespoon grains, mixed
- some butter, for the mold (silicone box shape 25 cm)
Print Recipe
Pin Recipe Instructions
- Crumble the yeast into the water with a pinch of sugar.
- Put the flour in a mixing bowl that has to be closed, add the salt and the dissolved yeast.
- Knead with a mixer for 6 minutes. Then add the kernels and knead for another 4 minutes.
- Put the lid on the bowl and let rise for 45 minutes (you can put the bowl in a warm water bath, but you don`t have to)
- Lightly grease the baking pan and pour in the batter.
- Now make a few cuts in the top with a knife.
- Bake for 45 minutes at approx. 200 ° C
- If you like a nice crust, you can brush the top with a little water 5 minutes before the end of the baking time and bake at 220 ° C for the remaining 5 minutes.
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