John Myers
Contents
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Ingredients
Whole grain bread with seeds
Seeds
- 50 g Pumpkin seeds
- 50 g Sunflower seeds
- 50 g Linseed
- 150 ml Water boiling
Bread dough
- 5 g Fresh yeast
- 1 tsp Honey liquid to taste
- 50 ml Lukewarm water
- 500 g Light whole wheat flour
- 300 ml Water cold
- 2 tsp Salt
- 1 tsp Barley malt extract
Instructions
Seeds
- Take a bowl and add pumpkin, sunflower and flax seeds one after the other. Pour boiling water over, stir and let soak for 3 hours.
Bread dough
- Now take another bowl / food processor and add the crumbled fresh yeast, honey and 50 ml of lukewarm water. Mix everything together until the fresh yeast has dissolved. Then you add the wholemeal flour, the cold water & the barley malt extract. Knead everything together and then cover, leave in a warm place for 3 hours.
Merging
- Now add the swollen seed mixture to the bread dough in the bowl. Then you add the salt. Now knead in with a hand mixer / food processor for 2 minutes. Place the moist bread dough with floured hands in a greased bread pan and let RISE again for 1 hour.
to bake
- Preheat the oven to 250 ° degrees top / bottom heat. Place the bread pan with the lid closed on the wire rack, bottom shelf. Bake for about 20 minutes, then remove the lid, switch down to 180 degrees and bake for another 25 minutes.
- After baking, take it out and let it cool down a little in the bread pan. Then carefully pop out and let cool down completely on a grid.
