Whole Grain Bread

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Whole Grain Bread
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 1 min
Preparation
ready in 10 h. 1 min
Ready in

Ingredients

for
1
For the grains:
Oats (per 35 grams)
Sunflower seed (per 35 grams)
Sesame seeds (per 35 grams)
Spelt (per 35 grams)
30 grams Millet
For the dough:
20 grams sugar
40 grams Yeast
200 grams Rye flour
200 grams all-purpose flour
200 grams Whole wheat flour
Pastry flour (for the work surface)
100 grams Sourdough (available at the bakery)
20 grams salt
1 Bread loaf pan (30 cm length)
butter (for the pan)

Preparation steps

1.

For the grains: Soak the oats, sunflower seeds, sesame, spelt and millet for 8 hours in 200 ml (approximately 3/4 cup) of cold water.

2.

not swell to cold water 200 ml.

3.

For the dough: Dissolve the sugar in 150 ml (approximately 2/3 cup) of room temperature water. Stir in the yeast until smooth.

4.

Mix the dissolved yeast with the sifted flour, the sourdough and the salt in a bowl. Knead with the kneading hook of an electric mixer until a dough forms.

5.

Add the soaked multigrain mixture and knead thoroughly.

6.

Dust the dough with flour, cover and let sit about 30 minutes in a warm place. Preheat the oven to 250°C (approximately 480°F).

7.

Knead the dough once more with whole wheat flour. Place in a buttered loaf pan. Let rise again until it has increased three-quarters in size. Place the pan on the second lowest rack of the oven and reduce the heat to 220°C (approximately 425°F). Bake for 1 hour. To check if the bread is done, tap on the bottom of the bread. If it sounds hollow, the bread is baked.