Fluffy Grain Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 270 g spelled flour type 630
- 250 g wheat flour type 1050
- 150 g low-fat quark or yourt
- 0.5 ½ cube fresh yeast
- 250 ml mineral water (sparkling water), lukewarm
- 3 teaspoons maple syrup
- 2 teaspoons salt
- 50 g sunflower seeds
- 50 g flaxseed meal
- 20 g pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the maple syrup in the lukewarm water. Knead the yeast water with the remaining ingredients in a food processor for 4 - 5 minutes. Let the dough rise, covered, in the bowl for 45-60 minutes.
- Flour the dough and knead by hand for 1 - 2 minutes. Then shape the dough into a loaf. Cut the loaf and e.g., in a casserole dish with a lid in the cold oven. At 250 ° C top / bottom heat, the wire rack pushed in all the way down, bake the bread for about 40 minutes. After the 40 minutes, bake the bread for another 15-25 minutes at 180 ° C.
- Note: Only bake the loaf with the lid closed.
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