World Champion Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour
- 100 g whole wheat flour or whole spelled flour
- 100 g wholemeal rye flour
- 20 g sesame seeds
- 20 g flaxseed
- 20 g poppy seeds
- 20 g oatmeal
- 0.5 ½ cube yeast
- 300 ml water, lukewarm
- 1 teaspoon, heaped salt
- some butter or margarine for the pan
- 1 teaspoon sugar
- 1 tablespoon, heaped malt coffee
Print Recipe
Pin Recipe Instructions
- Mix the sesame, flaxseed, poppy seeds and oatmeal, set aside a tablespoon of the mixture for later. Mix the flour, grains, salt, sugar and the malt coffee, crumble the yeast over it and add the water. Knead everything very well. You may need more water, the dough shouldn`t be too firm, but not sticky either. Cover and let the dough rise in a warm place until the volume has increased significantly (approx. 1 hour).
- Then knead the dough well on a floured work surface, shape into a loaf, moisten and sprinkle all over with the remaining grains. Put the loaf in a greased loaf pan and let rise again in a warm place, covered, for about 30 minutes.
- Preheat the oven to 250 degrees circulating air.
- Cut the bread in the middle lengthways with a sharp knife. Put the bread in the oven, pour a cup of water on the bottom of the oven and lock the door immediately. After 10 minutes, switch the temperature back to 200 degrees top / bottom heat, pour in another cup of water and bake for another 20 minutes. The bread is ready when you knock on it and it sounds hollow. Remove the bread from the mold and let it cool down.
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