Whole-grain quick bread

Ingredients for 1 servings:

• 200 g rye meal, finely ground
• 300 g flour (type 1050)
• 1 tbsp malt
• 3 tbsp wheat gluten or gluten powder
• 2 tsp salt
• 2 tbsp vinegar (apple cider vinegar)
• 150 g sunflower seeds or other seeds
• 1 cube of yeast
• 450 ml water, lukewarm
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the rye meal, wheat flour, malt, wheat gluten, salt, and sunflower seeds in the bowl of a food processor and mix briefly with the dough hook. Dissolve the yeast in the lukewarm water and add it to the flour mixture along with the vinegar. Immediately knead everything together thoroughly. This takes about 4-5 minutes. Meanwhile, grease a bread pan. You can use a 30 cm loaf pan. The UltraPlus 3.0-liter casserole dish is particularly suitable. Pour in the bread dough and immediately place it in a cold (!) oven. Bake at 200°C for about 60 minutes. Note: I order the malt and wheat gluten online from a mill.