Wholemeal bread

Ingredients for 1 servings:

• 100 g wheat or other grains such as oats, barley, etc.
• 400 g flour (wholemeal wheat)
• 10 g fresh yeast (or 1/2 pack of dry yeast)
• 2 tsp malt extract (alternatively honey, sugar, glucose, etc.)
• 100 ml water, lukewarm
• 1 ½ tsp salt
• 90 g natural yogurt
• 200 ml water

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

a simple but very aromatic whole grain recipe that is sure to succeed

Soak the grains in water in a cool place for about 12-24 hours. Place the flour—preferably freshly ground—in a bowl and make a well. Stir together the fresh yeast, malt extract (or other sugar), and 100 ml of lukewarm water. Then pour this mixture into the well and dust with a little more flour. Let it stand for about 1/4 hour, until the yeast solution is foamy. Now add the remaining ingredients (salt, natural yogurt, 200 ml water) and mix to form a moist, smooth dough. Knead the well-drained grains into the finished dough and let the dough rise until doubled in size (takes about 1.5 hours). Shape the bread – to do this, form the dough into a ball, flatten it, and then roll it into an oval loaf (Tip: If you like, you can also sprinkle the bread with cereal flakes – but then brush the bread with a little egg white so the flakes stick better). Place the bread on a baking tray, cover, and let it rise again until a finger print slowly disappears. Cut a small diagonal cut into the bread with a razor blade. Bake in a preheated oven at 230°C for 10 minutes, then reduce the temperature to 180°C and bake for a further 40 minutes. Tip: If you haven’t sprinkled the bread with flakes, brush it with coffee cream or milk while it’s still warm – this will give it a nice, shiny crown.