Whole Grain Bread
Ingredients
- 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
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.
not swell to cold water 200 ml.
For the dough: Dissolve the sugar in 150 ml (approximately 2/3 cup) of room temperature water. Stir in the yeast until smooth.
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.
Add the soaked multigrain mixture and knead thoroughly.
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).
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.
