Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g spelled flour (whole rain)
- 200 g spelled flour, type 630
- 2 teaspoons tartar baking powder
- 3 tablespoon wheat germ
- 2 tablespoon poppy seeds
- 300 g yourt (oat), semi-fat
- 2 tablespoon wheat bran
- 2 tablespoon flaxseed, crushed
- 2 tablespoon sesame seeds, toasted
- 2 tablespoon sunflower seeds, roasted
- 1 teaspoon beet syrup
- 500 ml milk (oat milk)
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 ° C. Line a bread pan with baking paper.
- Mix all dry ingredients together well. Then mix the beet syrup, oat milk and goat yoghurt with the mixer to a slightly sticky dough.
- Pour the batter into the mold. Smooth the surface with a damp spoon.
- Bake for 15 min at 250 °, then for another 35 min at 200 °. The bread is good if it sounds a little hollow when you tap the bottom.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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