Summary

Ingredients

• 125 g spelled flour or wheat (whole rain)
• 375 g spelled flour or wheat flour, fine
• 25 g pumpkin seeds
• 25 g sunflower seeds
• 25 g flaxseed
• 10 g yeast, fresh
• 10 g salt
• 300 ml water, cold

Print Recipe Pin Recipe

Instructions

1. Mix the yeast with the salt and about 100 ml of the water.
2. Mix the whole wheat flour, the fine flour and the seeds, add the yeast water and the remaining water and knead vigorously until the bowl is clean (kneading time by hand 10 minutes). Cover the yeast dough and let it rise well until it has doubled.
3. Knead again briefly, press flat and roll up from the longer side (this creates tension in the dough).
4. Lightly butter a loaf pan and thinly flour (or lightly flour coated forms). Put the dough in with the end facing down and cover again and let it rise well (until the dough has reached the edge of the box).
5. Heat the oven to 220 degrees top / bottom heat with a cup of water.
6. Bake the bread for 15 minutes at 220 degrees and then for 35 to 40 minutes at 200 degrees.
7. Let cool down briefly and remove from the mold. Knock on the bottom of the bread, it must sound hollow, then the bread is ready. Otherwise, bake for another 5 to 10 minutes without a mold.
8. Cover with a tea towel and leave to cool before cutting the next day.
9. The ingredients can be doubled, tripled, quadrupled But then it is essential to weigh the dough pieces.
10. I always bake several loaves of bread at once and then freeze them. So I always have a supply and also save electricity and time.