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
Grain Bread Overnight
Grain Bread Overnight

Instructions

  1. 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.
  2. 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!
  3. 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.
  4. 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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