Nut – grain – bread

Ingredients for 4 servings:

• 750 g ready-made bread mix, e.g. pumpkin seed baking mix
• 50 g flaxseed
• 50 g pumpkin seeds, roasted
• 150 g hazelnuts, whole or roughly chopped
• 150 g walnuts, roughly chopped
• 50 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the baking mix, flaxseeds, roasted pumpkin seeds, sunflower seeds, and roughly chopped walnuts and hazelnuts in a bowl and mix everything well. Add lukewarm water according to the package instructions; you may need to add a little more because of the large number of seeds and nuts. Knead everything well. Cover the bowl with a clean cloth and keep warm. I preheat the oven briefly and place the bowl in the oven, covered, for 20 minutes. Then remove it from the oven; the dough should have risen nicely by now. Knead the dough vigorously for about 3-4 minutes so that it easily pulls away from the sides of the bowl. Then pour the dough into a baking dish. I also like to pour the dough into a springform pan; this makes nice large slices of bread. Then, covered again, keep warm for about 1 to 1 1/4 hours so that the dough rises again. This makes the bread nice and light. Then bake the dough according to the package instructions. Bake for 10 minutes at 220 degrees Celsius, then reduce to 180 degrees Celsius for about 50 minutes. Tip: I keep a bowl of water in the oven throughout the baking time to prevent the bread from drying out.