Whole Grain – Lightning Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rye meal, finely round
- 300 g flour (type 1050)
- 1 tablespoon malt
- 3 tablespoon wheat gluten or gluten powder
- 2 teaspoons salt
- 2 tablespoon vinegar (apple cider vinegar)
- 150 g sunflower seeds or other rains
- 1 cube yeast
- 450 ml water, lukewarm
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Put the rye meal, the wheat flour, the malt, the wheat gluten, the salt and the sunflower seeds in the mixing bowl of a food processor and mix briefly with the dough hook.
- Dissolve the yeast in the lukewarm water and add to the flour mixture together with the vinegar. Knead everything together well immediately. This takes about 4 - 5 minutes.
- Meanwhile, grease a bread pan. You can use a 30 cm loaf pan. The UltraPlus 3.0-liter saucepan is particularly suitable. Pour in the bread dough and immediately put it in the cold (!) Oven. Bake at 200 ° C for about 60 minutes.
- Note: I order malt and wheat gluten from a mill on the Internet.
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