John Myers
Ingredients for 1 servings:
- 1 sachet of dry yeast
- 400 g spelt flour, wheat flour or wholemeal flour
- 150 ml water, warm
- 2 m.-large banana(s), ripe
- 2 tbsp sesame seeds
- 2 tbsp flaxseed
- 50 ml rapeseed oil
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes
no salt, no sugar, suitable for Baby Led Weaning (BLW)
Mix 350g of flour with the yeast in a bowl or on the countertop. Make a large well in the center and carefully pour in the warm water and oil. Now stir the flour from the edge into the water with your fingers or a fork. Mix everything until a dough forms. Knead the dough for five minutes until it is smooth and pliable. Form the dough into a ball and let it rest in a bowl, covered with a cloth, in a warm place away from drafts for at least one hour. The dough should have risen considerably. Preheat the oven to 200°C and line a loaf pan with baking paper. The short side can be left free. Now knead the sesame and flax seeds into the dough and set everything aside. Peel the bananas, mash them with a fork, and gradually add the remaining flour until a thick dough is formed, similar to the basic dough. Knead the basic dough and the banana dough together and spread it into the pan. We like tall bread, so I fill my loaf pan about halfway. If you like, you can sprinkle the bread with sesame and flax seeds. Bake the bread for 45 minutes, remove from the pan, and let it cool. Notes: The next day, the banana flavor will be more pronounced. We pack the bread in an airtight plastic bag. This helps the crust soften. For children who don’t like small seeds, the sesame and flax seeds can be ground beforehand. We like to eat the bread with applesauce. You can find more recipes without sugar or salt on my profile.
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