Quick wholemeal bread with a delicious crust

Ingredients for 1 servings:

• 400 g whole wheat flour
• 100 g wheat flour
• 450 ml water, lukewarm
• 1 packet of dry yeast
• 1 tsp salt
• 1 tbsp balsamic vinegar
• 150 g grains, e.g. sunflower seeds or oat flakes

Instructions

Working time approx. 10 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

simple and delicious

Pour the lukewarm water into a mixing bowl. Add the yeast, salt, and balsamic vinegar and stir with a whisk until the yeast is completely dissolved. The water temperature should not exceed 50 degrees Celsius, as otherwise the yeast will lose its effectiveness. Now add the two types of flour and the seeds (choose according to your taste, nuts are also possible) and knead into a dough with a dough hook. The dough should be moist and viscous. After kneading, pour the dough into a greased loaf pan and smooth it out. If desired, sprinkle with sunflower seeds and press them in lightly. Let it rise in a warm place (I always use an oven preheated to 30 degrees Celsius) for about 50 minutes. I always wait until the dough is completely filled with the pan and maybe even a little bit is visible. Then increase the oven temperature to 180 degrees Celsius (convection oven) and bake for about 55 minutes. Important for a nice crispy crust: brush the bread with plenty of water repeatedly during baking. I do this at least three times, but it’s a matter of taste. Turn the bread out of the pan and let it cool on a wire rack.