John Myers
Contents
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Ingredients
- 2 tbsp Linseed
- 2 tbsp Sesame seeds
- 2 tbsp Poppy seeds
- 2 tbsp Coriander seeds
- 500 g Flour
- 21 g Fresh yeast
- 1,5 tsp Salt
- 1 pinch Salt
- 1 tbsp Barley malt
- 150 ml Lukewarm water
Instructions
- Put the 4 seeds in a container and mix very well.
- Put the flour with the salt in a bowl and mix well. Make a well in the middle and add the sugar and water and crumble the yeast into it. Now mix this with a little flour from the edge with the fork and cover everything and let rest for 15 minutes.
- Then add the barley malt and seed mixture (reserve something for sprinkling) and knead everything to form an elastic dough. Then cover it and let it rest for 1 hour in a warm place.
- Then wet a sheet of baking paper under cold running water and then wring it out well and then fit it into a loaf pan. Knead the dough well again, shape it into an elongated roll and place it in the loaf pan, cover and let it rest for another 30 minutes.
- Then cut lengthways with a sharp knife, brush with water and sprinkle with the rest of the seed mixture. And then bake 35 - 35 in an oven preheated to 220 degrees. Don't forget to put a drip pan or a deep baking tray on the bottom rail when preheating and pour half a liter of cold water on this when you put the bread in the oven so that a nice gush forms immediately.
