in Recipes

Wheat-rye wholemeal bread with pumpkin seeds in the BBA

updated

Spread the love

Ingredients for 1 servings:

  • 300 ml water
  • 350 g whole wheat flour
  • 150 g wholemeal rye flour
  • 50 g pumpkin seeds
  • 1 packet of yeast (baker’s yeast), dry
  • 8 g salt
  • 5 g brown sugar

Instructions

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

suitable for a 500 g mold

Add the ingredients to the bread maker: first the warm water, then the flour, and finally the remaining ingredients. You can use the standard program; mine takes 2 hours and 57 minutes, including 1 hour of baking time.

Facebook Comments

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.

Strawberry chocolate tart

African Stew