Summary

Ingredients

• 200 g rains, mixed (pumpkin seeds, sunflower seeds, pine nuts, )
• 150 g walnuts or other nuts
• 800 g wheat flour (type 550) or other flour
• 1 tablespoon salt
• 200 g sour cream
• 1 cube fresh yeast (42 g)
• 1 teaspoon honey
• 350 ml water, warm
• possibly pepper, coarsely ground

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Instructions

1. Roast the grains until light brown and let cool down a little. Then mix with the flour and add salt and sour cream. Dissolve the yeast and honey in the water and add. Knead everything well and work it into a smooth dough.
2. Now let the dough rise for about 1 hour (the dough volume should almost double). Now halve the dough and knead both pieces well again. Then shape the bread, cut into it and leave to rise for another 30 minutes.
3. Preheat the oven to 240 ° C (top / bottom heat, convection: 220 ° C). Now prebake the bread for about 10 - 15 minutes, then bake at 200 ° C or 180 ° C (convection) for another 20 - 30 minutes. The bread should be ready when it sounds hollow when you tap the bottom. The baking times can vary depending on the oven, with me it is always ready after about 30 minutes.
4. I also often use the bread to make croutons for the salad (sauté with a little salt and pepper), it tastes great with the whole grains and nuts in it.