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Wholemeal bread with a twist

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Ingredients for 20 servings:

  • ½ kg spelt flour
  • ½ tsp salt
  • ½ tbsp bread spices (anise, fennel, caraway, coriander)
  • ½ tbsp oil
  • ½ tsp baking soda
  • ½ liter buttermilk
  • 100 g sunflower seeds
  • 30 g flaxseed

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Without sourdough!!! It’s so easy

Mix everything together using the dough hook of a food processor, then add the sunflower seeds and flaxseeds. If you like, you can also replace some of the sunflower seeds with chopped pumpkin seeds. Place a deep plate of water in the oven and bake in a greased and floured loaf pan at 180 degrees Celsius for 50 minutes. Let it dry completely on a wet tea towel.

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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.

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