grain bread

Ingredients for 1 servings:

• 150 g mixed seeds, e.g. linseed, sunflower seeds, hemp seeds, pumpkin seeds, sesame
• 200 g teff flour or chestnut flour
• 200 g wheat flour type 550 or spelt flour
• 100 g wholemeal flour, e.g. wheat, spelt, emmer, einkorn
• 200 g rye flour type 1150
• 2 tsp salt
• 250 ml milk, room temperature
• 300 ml water, lukewarm
• 1 tsp sugar
• 1 cube of fresh yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 35 minutes

for two small bread baking tins of 14.5 x 10.5 cm

Pour boiling water over the grain mixture. Let it swell for 2 hours, then place it in a sieve and drain. Remove the fresh yeast and milk from the refrigerator. Crumble the yeast into a cup. Add the sugar and a little milk from the 250 ml, stirring with a spoon until the yeast is almost completely dissolved. Combine the flours in a mixing bowl and mix in the salt. Add the grain mixture, yeast milk, and the rest of the milk. Knead everything well and add the water. Let the dough rise for 2 hours. Dust your hands with flour and pour the dough into 2 baking pans. Let rise for another 30 minutes. I use 2 small baking pans measuring 14.5 x 10.5 cm. This works perfectly. Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 45 minutes on the middle rack. After baking, quickly turn the bread out of the pan onto a wire rack. The chestnut flour or teff flour absorbs a lot of moisture and ensures the bread remains nice and moist even after a few days, so it shouldn’t be omitted. The specified amount of water (300 ml) can be reduced if you’re using a lot of flaxseed, which absorbs a lot of moisture. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.