Grain Bread Overnight
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 d 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 tablespoon sunflower seeds
- 3 tablespoon oatmeal
- 2 tablespoon flaxseed
- 2 tablespoon pumpkin seeds
- 2 tablespoon sesame seeds
- some water to swell
- 0.5 teaspoon ½ honey or beet syrup or maple syrup
- 270 g water
- 10 g yeast
- 500 g flour (rye and wheat), mixed
- 1 ½ teaspoon salt
- 200 ml water for the oven
Print Recipe
Pin Recipe Instructions
- First cover the grains and the honey or syrup in the mixing bowl with water and leave to soak for about 1/2 hour. Then knead with the remaining ingredients in the food processor or with the dough hook of the hand mixer for about 5 minutes on a high level. Transfer to a bowl and cover in the refrigerator overnight.
- The flour can be varied as you like. I usually take 200 g wholemeal rye flour and 300 g 550 flour, but that doesn`t really depend on the mixture, it is variable!
- The next morning, shape the dough into bread or pour it into a baking pan, do not knead any more! Preheat the oven to 250 ° C top / bottom heat. Let the dough rise at room temperature until the oven is hot. Before zeroing in, the dough can be cut with a sharp knife as desired.
- After inserting the bread, pour approx. 200 ml of water into the drip pan. Bake at 250 ° C for approx. 10 - 15 minutes. Then bake at 180 ° C for about 40 - 50 minutes, preferably with top / bottom heat. The bread is ready when it sounds hollow when you tap the underside.
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