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Seed bread for the bread maker

updated

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Ingredients for 1 servings:

  • 500 ml water, lukewarm
  • 4 tbsp balsamic vinegar
  • 280 g spelt flour type 1050
  • 160 g rye flour type 1150
  • 160 g wheat flour type 1050
  • 11 g dry yeast, equivalent to 1 1/2 sachets
  • 2 tsp salt
  • 120 g seeds, including 20 g pumpkin seeds and 50 g each of linseed and sunflower seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 10 minutes

Pour the water and balsamic vinegar into the BBA pan. Sprinkle the different types of flour on top. Finally, add salt and yeast. For the BBA, select the 3-hour dark crust program and add the grains after the beep.

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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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