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Mixed Bread with Grains

Mixed Bread with Grains

30 min., ready in 15 h.
Time:
Ingredientsfor  
Ingredients
50 grams Millet
250 grams Rye flour (Type 1050)
275 grams Pastry flour (Type 812)
22 grams Diastatic malt
50 grams Buckwheat flour (or flakes)
7 grams Wheat gluten
10 grams salt
2 Tbsps Bread spice
15 grams fresh Yeast
100 grams Sourdough
75 grams Sunflower seed
4 Tbsps polynuclear Oats
4 Tbsps flaxseed
Pastry flour (to work)
Sunflower seed (to sprinkle)
How healthy are the main ingredients?
Sunflower seedOatsflaxseedflaxseedMilletsalt
Preparation
1.

Soak the millet in water overnight. Drain the next day.

2.

Mix the rye flour and the all-purpose flour with the baking malt, buckwheat groats, gluten, salt and bread spice. Dissolve the yeast in a little warm water and add it to the mixture. Add the millet, sunflower seeds, oatmeal and flaxseed with 250-350 ml of lukewarm water (approximately 8-12 ounces). Knead into a medium stiff dough. The dough should still slightly sticky. Let it rest for about 30 minutes covered.

3.

Knead the dough on a floured surface and fill into an elongated loaf pan lined with parchment paper. Brush with water and sprinkle with sunflower seeds. Cover and let rise in a warm place until it doubles in volume.

4.

Preheat the oven to 220°C (approximately 430°F).

5.

Generate steam if possible within the oven and bake the bread for about 1 hour. If it gets too dark, turn down the heat slightly. The bread is done when knocking on it sounds hollow.

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