Flowers small quick bread

Ingredients for 1 servings:

• 400 g wheat flour (wholemeal)
• 100 g flour, type 550
• 1 cube of yeast
• 1 tsp honey
• 2 tsp salt
• 1 tsp wheat flour (malted wheat flour)
• 1 tsp sourdough (whole grain powder made from 100% whole grain rye flour)
• ½ tsp fennel, ground
• ½ tsp coriander, ground
• 450 ml water, lukewarm
• 1 handful of grains (baking seeds/five-grain mix or similar)

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

done in a flash – without long walking times

Here’s how: Take 150 ml of the water and dissolve the yeast cube with the honey in it. Stir thoroughly and let it rise for about 15 minutes, until the mixture bubbles and fizzes slightly. In the meantime, combine the dry ingredients in a mixing bowl. After 15 minutes, pour the yeast mixture into the flour mixture and mix it in with the dough hook of the mixer. Add the remaining water and knead until the dough begins to pull away from the sides of the bowl and is nice and smooth. The dough will have a fairly soft consistency and is not suitable for pushing out the dough. Preheat the oven to 200°C. Grease a bread pan or loaf pan (26 cm long) with oil and pour in the dough. Cover and let it rest for 10 minutes, spray briefly with water and sprinkle on a handful of the grain mixture. Then bake on the bottom rack of the preheated oven for about 60 minutes without any further proving time. The bread should have a nice, golden-brown crust all over. When sliced, it should have even, fluffy pores. Remove the bread from the pan and let it cool on a wire rack.