Flowers Small Quick Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour (whole rain)
- 100 g flour, type 550
- 1 cube yeast
- 1 teaspoon honey
- 2 teaspoons salt
- 1 teaspoon wheat flour (wheat malt flour)
- 1 teaspoon sourdough, (wholemeal powder made from 00% wholemeal rye flour)
- 0.5 teaspoon ½ fennel, ground
- 0.5 teaspoon ½ coriander, ground
- 450 ml water, lukewarm
- 1 handful grains, (baking seeds / five-grain mix or similar)
Print Recipe
Pin Recipe Instructions
- How to do it:
- remove 150 ml from the amount of water and dissolve the yeast cube with the honey in it. Mix carefully and let it start for about 15 minutes, until the mixture starts to bubble and tingles slightly.
- In the meantime, mix the dry ingredients in a mixing bowl.
- After the 15 minutes, pour the yeast mixture into the flour mixture and work in with the dough hook of the mixer. Add the remaining amount of water and knead until the dough starts to loosen slightly from the edge of the bowl and is nice and smooth. The dough has a rather soft consistency and is not suitable for pushing free.
- Preheat the oven to 200 ° C.
- Grease a bread pan or loaf pan (26 cm length) with oil and pour in the dough. Cover and let relax for 10 minutes, briefly spray with water and sprinkle on a handful of grain mixture. Then bake for about 60 minutes on the lower rail of the preheated oven without further walking.
- The bread should have a nice, golden brown crust all around. In the cut it should have even, wad-like pores.
- Take the bread out of the mold and let it cool on a wire rack.
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