Multigrain Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spelled flour (whole rain)
- 300 g wheat flour (whole rain)
- 60 g flaxseed
- 60 g sunflower seeds
- 30 g pumpkin seeds
- 1 cube yeast, fresh
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon apple cider vinegar
- 300 ml water, lukewarm
Also: for rolling
- 7 g flaxseed
- 7 g sunflower seeds
- 10 g oatmeal
Print Recipe
Pin Recipe Instructions
- Crumble the yeast and use a food processor or a mixer with a dough hook to process all of the ingredients into an even dough. Knead the finished dough well on a sufficiently floured work surface and shape into a loaf. Brush the top with a little water. Mix the flax seeds, sunflower seeds and oat flakes on a large plate and roll the loaf in it.
- Place the bread on a baking sheet lined with baking paper on the middle rack in the cold oven and let it rest for about 5-10 minutes.
- Put a fireproof glass or cup with water in the oven and set it to 200 ° C top / bottom heat and bake the bread for an hour.
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