World Champion Bread

Ingredients for 1 servings:

• 300 g wheat flour
• 100 g wholemeal wheat flour or wholemeal spelt flour
• 100 g wholemeal rye flour
• 20 g sesame seeds
• 20 g flaxseed
• 20 g poppy seeds
• 20 g oat flakes
• ½ cube of yeast
• 300 ml water, lukewarm
• 1 tsp, heaped salt
• some butter or margarine for the mold
• 1 tsp sugar
• 1 tbsp, heaped malt coffee

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Mixed bread

Mix the sesame seeds, flax seeds, poppy seeds, and oats, setting aside a tablespoon of the mixture for later. Combine the flours, grains, salt, sugar, and malt coffee, crumble the yeast over the flour, and add the water. Knead everything thoroughly. You may need more water; the dough should be neither too firm nor too sticky. Cover the dough and let it rise in a warm place until it has increased in volume significantly (about 1 hour). Then knead the dough thoroughly on a floured surface, shape it into a loaf, moisten it, and sprinkle it all over with the remaining seeds. Place the loaf in a greased loaf pan, cover it, and let it rise again in a warm place for about 30 minutes. Preheat the oven to 250 degrees Celsius (convection oven). Cut a slit in the middle of the loaf lengthwise with a sharp knife. Place the bread in the oven, pour a cup of water onto the bottom of the oven, and immediately close the door. After 10 minutes, reduce the temperature to 200 degrees Celsius (top/bottom heat), add another cup of water, and bake for another 20 minutes. The bread is done when you tap it and it sounds hollow. Remove the bread from the pan and let it cool.