Turnip, Crusty Wheat Bread with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 3 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour (whole rain)
- 100 g oat flakes, crunchy
- 100 g pumpkin seeds
- 50 g flaxseed, crushed
- 50 g wheat, whole rains
- 175 g sourdouh (wheat)
- 500 ml water, lukewarm
- 100 g wheat flour (whole rain)
- 100 g wheat flour, type 550
- 50 g sunflower seeds
- 25 g poppy seeds
- 15 g salt
- 200 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- The day before:
- Mix 300 g whole wheat flour, oat flakes, pumpkin seeds, flax seeds, wheat grains and wheat sourdough with the 500 ml water in a large bowl for about 10 minutes. Let rest covered for 24 hours at room temperature.
- The next day:
- Add the remaining ingredients and stir well for about 10 minutes.
- Now you can take away 175 g of dough as a new item and store it in a glass with a screw cap in the refrigerator for up to 2 months.
- Put the dough in a loaf pan lined with baking paper or greased (approx. 25 x 14.5 x7 cm) and let rise until the dough has reached the edge of the pan. This can take 1 - 1.5 hours.
- Bake in the preheated oven on the 2nd rack from the bottom at 200 ° C top and bottom heat for about 90 minutes (varies by 10 - 15 minutes, depending on the oven).
- Steam when pushed in and let off steam after 10 minutes.
- The bread is ready if it sounds hollow when you tap the underside of the loaf with your knuckles, but it should definitely be juicy.
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