Quick Wholemeal Raisin Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 ml water, lukewarm
- 1 packet yeast, fresh
- 2 teaspoons salt
- 2 tablespoon vinegar, e.g. red wine or fruit vinegar
- 1 teaspoon honey
- 500 g flour (whole wheat flour)
- 100 g sultanas
- 50 g flaxseed, crushed
Print Recipe
Pin Recipe Instructions
- Mix lukewarm water with crumbled yeast (42 g, i.e. one packet), add salt, vinegar and honey (5-10 g) and stir. Let stand for a few minutes until the yeast has dissolved nicely while weighing and preparing the remaining ingredients. The recipe should normally also work with an appropriately adjusted amount of dry yeast.
- Sift the flour, mix with the sultanas and flax seeds. Gradually add yeast water and knead / stir well.
- Pour the liquid dough into a greased loaf pan / muffin mold and bake: 60 minutes at 200 ° top / bottom heat, or 50 minutes at 170 ° hot air. Remove from the mold at the end and bake for another 10 minutes if necessary.
- It is best to cut it while still warm.
- Important:
- I have not forgotten to write it, the bread doesn’t have to go!
- This recipe is a variation of the basic recipe for 3-minute bread from BirgitM. I like the combination here very much, but you can experiment very well, especially with the special ingredients such as raisins and flax seeds.
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