Whole wheat bread with quinoa

Ingredients for 1 servings:

• 400 g wheat flour (wholemeal)
• 150 g quinoa, finely ground
• 1 cube of yeast
• 15 g salt
• 250 ml water, lukewarm
• 100 ml water, lukewarm
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• n. B. pumpkin seeds, sunflower seeds, sesame for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 40 minutes

A moist yeast bread with pumpkin and sunflower seeds

Mix both types of flour in a bowl and make a well in the middle. Stir the crumbled yeast, 100 ml water, and a little flour into the well. Cover the bowl with a cloth and let stand for 20 minutes. Add the salt and 250 ml water and knead slowly with a hand mixer for at least 5 minutes, then knead briefly on the highest speed. Finally, add the seeds. Pour the dough into a greased baking pan and sprinkle with pumpkin seeds, sunflower seeds, and sesame seeds. Cover and let stand for 30 minutes. Bake in a preheated oven at 250°C on the second shelf from the bottom for 15 minutes, then reduce the heat to 180°C and bake for another 20-25 minutes.