Spelled Grain Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
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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