John Myers
Ingredients for 6 servings:
- 500 g wholemeal flour
- 2 tbsp flaxseed
- 2 tsp herbal salt
- 3 tbsp white sesame seeds
- 1 packet of baking powder
- 500 ml water
- 1 tbsp black sesame seeds, for sprinkling
Instructions
Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes
without yeast
Mix the flaxseed with 40 ml of water and let it soak for 20 minutes. Place the other dry ingredients in a bowl and mix well. Add the water and flaxseed and mix to form a smooth dough. Pour the dough into a baking dish and sprinkle with black sesame seeds. Bake the bread for 30 minutes in a preheated oven at 250°C (top/bottom heat). Reduce the heat to 200°C (top/bottom heat) and bake the bread for another 20 to 30 minutes. To make it crispier, I place a small bowl of water in the oven with the bread. Tips: Feel free to stir flakes, nuts, or seeds into the batter to make the bread even more filling. I keep the bread in the refrigerator or freeze it in slices. Since it contains no preservatives, it can spoil quickly. You can find my YouTube video here: https://youtu.be/PZ93dUKYhI4 Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.
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