Whole Grain Nut Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml kefir
- 100 ml water, lukewarm
- 0.5 teaspoon ½ sugar
- 1 teaspoon salt
- 500 g wheat flour (whole rain)
- 1 cube fresh yeast or pack dry yeast
- 100 g nuts, sort as desired
Also: when baking in the oven
- 1 tablespoon margarine
- 1 egg white
- 1 pinch salt
Print Recipe
Pin Recipe Instructions
- BBA:
- In the above order, first pour the liquid, then the dry ingredients into the container.
- - 900g,
- - Whole grain program and
- - Set the desired degree of browning.
- Allow to cool on a grill.
- Oven:
- Put the flour in a bowl, make a well in the middle. Crumble the yeast, add the sugar and water. Mix the ingredients with a little flour from the edge of the bowl and cover the pre-dough in a warm place for about 15 minutes.
- Roughly chop the nuts and add to the pre-dough together with the kefir and salt. Knead the mixture vigorously to form a smooth dough. Cover and let rise in a warm place for approx. 45 minutes.
- Knead the dough again and shape it into an elongated loaf. Grease a 24 cm long loaf tin with 1 tablespoon margarine and place the loaf of bread in it. Let rise for about 20 minutes. Preheat the oven to 200 °.
- Whisk 1 egg white with 1 pinch of salt. Brush the surface of the bread with it.
- Bake the bread on the bottom shelf for about 55 minutes.
- Tastes great with honey and banana, ham, cream cheese,
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