Four Grain Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rye flour, whole rain
- 500 g whole wheat flour
- 1 cube yeast
- 1 tablespoon honey
- 0.25 liter ¼ water, lukewarm
- 0.25 liter ¼ buttermilk, lukewarm
- 2 tablespoon flaxseed
- 2 tablespoon sesame seeds
- 2 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 0.5 tablespoon ½ salt
- 1 tablespoon spice mixture (bread spice)
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour, transfer to a larger bowl. Make a well in the middle, add the yeast and mix with honey and a little lukewarm water. Cover and let rise for about 20 minutes, then gradually add all the remaining ingredients to the pre-dough and work into a smooth dough. Shape a loaf.
- Preheat the oven to 200-210 ° C, place the loaf of bread on the well-greased tray and cover and let rise for another 15-20 minutes. Cut into the risen dough with a sharp knife and prick several times with a wooden stick, brush with water and bake for 50 - 60 minutes.
- This recipe is from my Tips and Tricks booklet for the electric stove.
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