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
Multigrain Wholemeal Bread
Multigrain Wholemeal Bread

Instructions

  1. 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.
  2. 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.
  3. 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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