Whole Grain Bread with Pumpkin, Sunflower Seeds and Flax Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g whole wheat flour
- 500 g wholemeal spelled flour
- 1 cube yeast
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup flaxseed
- 250 ml buttermilk
- 500 ml water, lukewarm
- 1 ½ tablespoon, leveled salt
- 1 tablespoon olive oil or other oil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- The cups are small cups.
- First, mix all the dry ingredients well in a bowl. Dissolve the yeast completely in the water. Then first stir in the buttermilk into the dry ingredients, then the oil and gradually enough yeast-water to make a nice batter that shouldn`t be too moist.
- Knead the dough for 10 minutes, either with the dough hook on the hand mixer or with a food processor. Place the dough in the bowl on the lowest rack in the oven and let rise at 50 degrees up to three times the amount. Then take it out and immediately heat the oven to 220 degrees.
- Knead the dough briefly again and place in two lightly greased loaf tins. Alternatively, you can shape 2 loaves and lay them out on baking paper. Score the dough approx. 2 cm deep in the middle and let rise again until the baking temperature is reached.
- Then bake on the middle rack for 10 minutes and then finish baking for about 35 - 40 minutes at 200 degrees.
- This bread always succeeds. You can also put the dough in just one loaf pan and bake whole grain rolls with the rest of the dough. I freeze a large part after baking, so I always have fresh bread at home. If you like, you can also use your own ground wheat instead of the wheat flour.
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