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Whole-grain quick bread

updated

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Ingredients for 2 servings:

  • 800 g wholemeal spelt flour
  • 200 g whole wheat flour
  • 160 g sesame seeds
  • 160 g sunflower seeds
  • 160 g flaxseed
  • n. B. Caraway
  • 4 tbsp vinegar
  • 4 tsp salt
  • 1,000 ml water, lukewarm
  • 2 cubes of yeast
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

Dissolve the fresh yeast in lukewarm water. Add all the other ingredients and knead thoroughly using the dough hook of a food processor/mixer. Pour the dough into a greased loaf pan and place it in a cold oven. Bake for one hour at 200°C (180°C fan-assisted oven). After baking, immediately turn out onto a wire rack and let cool. Tips: The bread can be frozen and will taste freshly made after thawing! Place an ovenproof bowl of water in the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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