Quick Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g wheat flour (whole rain)
- 200 g spelled flour (whole rain)
- 100 g rye flour (whole rain)
- 450 ml water, warm
- 1 pack dry yeast
- 1 teaspoon salt
- 1 teaspoon honey
- 1 tablespoon vinegar (sherry vinegar)
- pepper from the grinder
- 1 teaspoon, leveled caraway seeds
- 1 tablespoon flaxseed
- 2 tablespoon sesame seeds
- 3 tablespoon sunflower seeds, peeled
- 2 tablespoon grains, mixed
- Crush 1 teaspoon spices for bread (allspice, cloves, anise, cardamom) with a mortar
Print Recipe
Pin Recipe Instructions
- Put all the flour in a bowl, add the yeast, spices, honey, vinegar and water and mix well with the dough hook. Knead in the seeds and grains well, but keep 1 tablespoon sunflower seeds and the grain mixture.
- Line a silicone loaf pan with the remaining sunflower seeds, fill in the dough, smooth it out with damp hands and sprinkle with the seed mixture.
- This dough doesn`t have to rise. Put in the cold oven, set the fan to 180 ° C, bake for 60 minutes and let cool on a wire rack. Add a small, fire-proof dish with water (approx. 200 ml) when baking.
- The caraway makes the bread easy to digest and you can enjoy it straight away.
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