John Myers
Gourmelinis Homemade Wholemeal Bread
The perfect gourmelinis homemade wholemeal bread recipe with a picture and simple step-by-step instructions.
- 300 g Wholemeal spelled flour
- 2 tbsp Linseed
- 2 tbsp Whole grain oatmeal
- 2 tbsp Sunflower seeds
- 0,5 dice Fresh yeast
- 1 a cup Warm running water
- 1 tsp Salt
- Mix / knead all ingredients with the dough hook of a hand mixer. Grease a small springform pan (approx. 20 cm in diameter) with margarine and pour in the batter. Cover with a kitchen towel and let rise in a warm place (I always use the oven with residual heat of around 40 °). My Sptingform is approx. 10 cm high – if this is lower: BE CAREFUL that the dough does not overflow and get on the towel, it sticks terribly. I usually let the mixture rise for about 45 minutes and then just carefully slide the sides of the dough down a little at the edge of the mold – this prevents the bread from collapsing in the middle. It is NOT kneaded again before it is baked, so it is important to let the dough rise in the baking pan. I then place the bread on the middle grid in the unheated oven and bake it at 180-200 ° for about 40 minutes. When it cools down a bit, it comes off the mold really well.
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