Quick Favorite Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 ml water, lukewarm
- 21 g yeast, fresh
- 1 teaspoon honey
- 3 teaspoons salt
- 2 teaspoons, heaped bread spice mixture as desired
- 2 tablespoons vinegar or lemon juice
- 200 g whole wheat flour
- 200 g wholemeal spelled flour
- 200 g wholemeal rye flour
- 1 tablespoon flaxseed as desired
- 2 tablespoon oatmeal as desired
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in lukewarm (caution, it must not be too warm!) Water. Add honey and stir with a fork.
- Mix the flour in a separate bowl. Add salt and possibly bread spices, mix well.
- Add vinegar or lemon juice to the yeast water. Add the flour to the water and stir well with the dough hook. (I use my food processor for this, but it also works well with the hand mixer because the dough is very soft.)
- Grease a loaf pan and sprinkle with flour. If you like, sprinkle the bottom of the pan with flaxseed. Pour in the batter and sprinkle with oatmeal. Make a long slit in the dough with a knife. Place the mold together with a small bowl full of water on the wire rack on the second bottom rail of the non-preheated (!) Oven.
- Bake the bread in one hour at 220 - 240 degrees Celsius. (I use the oven`s bread baking setting, starting at 240 degrees and switching down to 220 degrees after about 30 minutes.) The bread has a wonderful crust and is nice and moist on the inside.
- Take the bread out of the loaf pan and let it cool down on a rack so that it doesn`t sweat in the pan.
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