grain bread

Ingredients for 1 servings:

• 160 g oat flakes, wholegrain
• 80 g sunflower seeds, chopped
• 80 g pumpkin seeds, chopped
• 50 g sesame seeds, unhulled
• 75 g flaxseed, crushed
• 30 g millet flakes, alternatively bran or other flakes
• 4 tbsp psyllium husk flour
• 8 g black cumin
• n. B. spice(s), e.g. coriander seeds, caraway, etc…
• 2 tsp salt
• 500 ml water, cold

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours 35 minutes

healthy wholemeal bread without flour

Mix the well-mixed ingredients with the cold water and let the dough rest in the refrigerator for at least 3 hours. Press the firm dough into a loaf pan lined with baking paper or place it on baking paper as a shaped loaf and place it in a cold oven. Set the oven to 200°C (top/bottom heat) and bake the bread for 80 minutes. Weight of finished bread: approx. 950 g Weight of 1 slice: approx. 50 g Number of slices: approx. 20 Kcal per slice: 125 Psyllium husks swell the most – the finer the ground, the more. They therefore bind best. If you use more flakes, you also need to increase the amount of water. Weight of dry mix = weight of water! The bread tastes best when you toast the individual slices before serving. The bread is gluten-free. The photo shows double the amount because I always bake two loaves and freeze three halves.