Four Grain Bread in Sesame Coating
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 5 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 ml water
- 50 g oat flakes, crunchy
- 50 g flaxseed
- 50 g sunflower seeds
- 50 g pumpkin seeds
For the dough:
- 20 g yeast, fresh
- 1 apple, grated OR alternatively:
- 100 g applesauce
- 300 ml water, lukewarm
- 350 g wheat flour, (type 550) stron for bakin
- 250 g rye flour, (type 1150)
- 1 tablespoon, leveled salt
- 75 g naturally sour, liquid (self-prepared or in a ba)
- 50 g sesame seeds, to roll over
- Flour, to work with
Print Recipe
Pin Recipe Instructions
- Boil the water for the insert. Pour oat flakes, flax seeds, sunflower seeds and pumpkin seeds over them in a bowl, stir thoroughly and cover and leave to soak for 2-3 hours.
- Dissolve the yeast in the lukewarm water with the help of a fork.
- Knead the swollen grains with the flours, then the salt and the sourdough. Knead everything well with the food processor for 8-10 minutes (4 minutes on slow speed, 4 minutes on high speed.
- Cover the finished dough on baking paper and let rise for 20 minutes.
- Halve the proofed dough and shape into long loaves. Brush the bread with water and roll in the sesame seeds. Place with the baking paper on a baking sheet and let rest for another 25 minutes. Carefully scratch the length of the loaves with a sharp knife after 10 minutes.
- In the meantime, preheat the oven to 240 ° C top and bottom heat. Put a fire-proof bowl with water in the stove. Then put the bread in the oven when the temperature is reached and bake for 35-40 minutes.
- The crust can also be filled with flax seeds or sunflower seeds instead of sesame.
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