Bread / Rolls: White Grain Bread

5 from 7 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 257 kcal


  • 150 ml Milk
  • 1 cube Yeast fresh
  • 200 g Wheat flour type 550
  • 200 g Spelt flour type 630
  • 100 g Ground almonds
  • 150 g Grain / nut mix from Seeberger
  • 16 g Baking malt
  • 12 g Salt
  • 1 tbsp Honey liquid
  • 1 tbsp Water


  • Dissolve the yeast in the lukewarm milk.
  • Weigh the types of flour, almonds, salt and baking malt and add the honey. Mix everything with the dough hook or in the food processor.
  • Carefully add enough water to make a heavy, smooth dough.
  • Now work the grain / nut mixture under the dough and knead it vigorously for about 8-10 minutes. Cover and let the dough rise in a warm place until it doubles in volume.
  • Now knead together again, cut the dough into three parts and make a plait.
  • Place the plaited dough in a bread pan lined with foil or baking paper, cover with a warm, damp cloth and let rise for another 30 minutes.
  • Preheat the oven to 260 degrees and place a tray on the bottom rail.
  • Spray the bread with a salt water solution and then push it into the pipe. Immediately afterwards, pour a glass of COLD water onto the hot plate so that water vapor can form.
  • Reduce the temperature to 220 degrees and bake the bread for about 45 minutes.
  • The bread does not rise like other white breads because the grains make the dough quite heavy. But that doesn't detract from the enjoyment. ;-D


Serving: 100gCalories: 257kcalCarbohydrates: 11gProtein: 10.2gFat: 19.3g
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Written by John Myers

Professional Chef with 25 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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