John Myers
Contents
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Ingredients
- 100 g Cornmeal
- 250 g Spelt flour
- 50 g Fine oat flakes
- 50 g Hearty oat flakes
- 1 P. Dry yeast
- 2 tsp Brown sugar
- 1,5 tsp Salt
- 3 tbsp Grains as desired, e.g. sunflower, pumpkin, pine nuts
- 200 g Natural yoghurt 1.5%
- 250 ml Water, lukewarm
- A hAndful of grAins
Instructions
- This bread goes in no time - no stirring the yeast and no hours of kneading dough and still a light and tasty bread for both sweet and hearty spreads and toppings!
- First I put the weighed "dry" ingredients in a bowl and mix vigorously. Then I stir the yoghurt and the lukewarm water underneath and knead everything with the dough hook of my hand mixer until the ingredients are well mixed together.
- Now I take a sheet of baking paper, crumple it up and wet it under running water so that a box shape (25x11 cm) can be lined with it - this great tip is from Toskanine - at this point a thank you!
- Now the dough is distributed in the mold and a handful of grains sprinkled over it. Cover and let rise in a warm place for about an hour. Preheat the oven to 175 ° top / bottom heat in good time.
- Put the baking pan together with a bowl of boiling water in the oven and bake for about 50 - 60 minutes at 175 °. It depends on your oven - the bread is ready when it has the desired brown color and sounds hollow when you tap it.
- Now I wish you all the best and would be very happy to receive your feedback and suggestions!
Nutrition
Serving: 100gCalories: 302kcalCarbohydrates: 63.5gProtein: 6.4gFat: 2.1g
