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Multigrain bread – very versatile

updated

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Ingredients for 1 servings:

  • 200 g spelt, freshly ground or wholemeal spelt flour
  • 200 g cereals (6-grain mix), or other grains, freshly ground
  • 100 g carrot(s), finely grated
  • 100 g light rye flour
  • 150 g spelt flour, light
  • 3 tsp, leveled salt
  • 3 tbsp balsamic vinegar
  • 1 cube of yeast, fresh
  • 500 g water, lukewarm
  • 100 g sunflower seeds, pumpkin seeds, walnuts, hazelnuts, linseed or a mixture

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

juicy inside, great crust outside

Dissolve the yeast cube in the water. Stir all ingredients together vigorously for at least 4 minutes. Pour the batter into an ungreased silicone loaf pan or another greased loaf pan and place it in a cold oven. Bake for 30 minutes at 220 degrees Celsius (425 degrees Fahrenheit) and another 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit). Let it cool completely on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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