Light World Champion Bread

Ingredients for 2 servings:

• 900 g wheat flour (type 550)
• 100 g whole wheat flour
• 1 cube of yeast
• 500 ml water, lukewarm
• 20 g salt
• 40 g butter
• 40 g sesame seeds, light
• 40 g poppy seeds
• 40 g pumpkin seeds
• 40 g sunflower seeds
• 20 g baking malt (rye malt)
• 20 g oat flakes
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Crispy wheat bread with lots of grains

Mix the sesame, poppy seeds, sunflower seeds, and pumpkin seeds and set aside 2 tablespoons. Mix the rest with the flour, salt, sugar, malt, oats, and butter in a large bowl. Dissolve the yeast in approximately 300 ml of lukewarm water and add it to the flour mixture. Knead into a dough by hand, gradually adding the remaining water. You may need more or less water depending on the consistency. Place the dough on a work surface and knead vigorously for at least 5 minutes; it should be smooth and elastic, neither sticky nor too dry. Then return it to the bowl, moisten the surface slightly, e.g., with a watering can, and cover with a cloth and let it rise in a warm place for at least 30 minutes. When the dough has increased in size significantly, knead it thoroughly again on a floured surface and then shape it. To do this, divide the dough into two pieces and form two long, flat loaves. Moisten the loaves on all sides, roll in the previously set aside seeds, and press down firmly. Place them in the loaf pans lined with baking paper, cover, and let rise again in a warm place for about 30 minutes. Preheat the oven to 250°C fan/convection oven. Score the surface of the loaves lengthwise once with a sharp knife and bake for 10 minutes. Create additional steam in the oven by pouring a cup of water into the hot oven or by spraying the oven vigorously with water using a flower nozzle. Reduce the oven temperature to 200°C top and bottom heat and create more steam. Bake for another 15-20 minutes at 200°C. When removing the loaves from the oven, tap the bottom once to hear if they are done. It should sound hollow. Turn the loaves out of the loaf pans, remove the baking paper, and let them cool on a wire rack. Of course, you can also shape the dough into rolls. The dough is enough for about 18 rolls.