Multigrain Seed Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sourdouh, whole rain rye
- 200 g spelled flour (whole rain)
- 90 g buckwheat flour (whole rain)
- 30 g millet, whole
- 30 g quinoa, whole
- 30 g flakes, (5-rain flakes)
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 30 g flaxseed
- 30 g sesame seeds
- 12 g sea salt
- 10 g turnip tops
- 200 g water, warm (approx.)
- 10 g yeast, fresh, optional (*)
- 3 tablespoon seeds mix sesame, sunflower seeds, flax seeds, pumpkin seeds and 5-grain flakes)
Print Recipe
Pin Recipe Instructions
- Knead all ingredients except for the seeds to be sprinkled into a homogeneous dough (food processor, approx. 7-10 min).
- Cover and let the dough rest in a warm place for 30 minutes and then knead again briefly (2-3 minutes).
- Sprinkle the shape of the BBA or a box shape with half of the seeds for sprinkling. Pour in the dough and smooth it out. Then sprinkle with the remaining seeds. Let the bread rise again in a warm place (1-3 hours, depending on the leavening power of the sourdough and the addition of yeast).
- To bake:
- BBA: Bake the bread for 1 hour using the Bake Only program.
- Oven: Bake the bread at about 200 ° C for about 50-60 minutes. (Since I always bake bread in the BBA, the information for baking in the oven is only a guide.)
- Then let the bread cool on a wire rack and, if possible, let it rest for a day in the bread box before cutting.
- The specified amounts are sufficient for a bread weighing around 1000g.
- (*) Since I have a very strong leaven, I always bake the bread without additional yeast.
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