Whole grain nut bread

Ingredients for 1 servings:

• 250 ml kefir
• 100 ml water, lukewarm
• ½ tsp sugar
• 1 tsp salt
• 500 g wheat flour (wholemeal)
• 1 cube of fresh yeast or 1 packet of dry yeast
• 100 g nuts, variety as desired
• 1 tbsp margarine
• 1 egg white
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 40 minutes

for BBA or oven

BBA: In the order above, add the liquid ingredients first, then the dry ingredients to the bowl. – 900g, – whole wheat program and – desired degree of browning. Let cool on a wire rack. Oven: Put the flour in a bowl and make a well in the center. Crumble the yeast, add the sugar and water. Stir the ingredients together, adding a little flour from the edge of the well, and cover the pre-dough and let it rise in a warm place for about 15 minutes. Roughly chop the nuts and add them to the pre-dough along with the kefir and salt. Knead the mixture vigorously into a smooth dough. Cover and let it rise in a warm place for about 45 minutes. Knead the dough again and shape it into an oblong loaf. Grease a 24cm loaf pan with 1 tablespoon of margarine and place the loaf in it. Let it rise for about 20 minutes. Preheat the oven to 200°C. Whisk 1 egg white with 1 pinch of salt. Brush the mixture onto the surface of the bread. Bake on the lowest rack for about 55 minutes. Tastes great with honey and banana, ham, cream cheese, etc.