Classic Loaf Bread

Ingredients

• 30 g fresh yeast
• 350 g wheat flour (Type 550)
• 350 g rye flour
• 1 tsp salt
• 0.5 tsp finely ground bread spice
• 1 tbsp Sunflower oil
• 1 tsp beetroot syrup
• 1 tbsp Sunflower seeds
• 1 tbsp flaxseed
• 1 tbsp Sesame seeds
• flour (for working)

Instructions

1. 1.

   Whisk the yeast into 300 ml lukewarm water until smooth. Add both flours, salt and bread spice to a mixing bowl, pour in the dissolved yeast and oil, add the syrup and knead with the dough hooks of an electric hand mixer into a smooth dough; if needed, add more lukewarm water or flour. Cover and let rise for about 45 minutes in a warm place.

2. 2.

   Briefly knead the dough on a floured work surface, incorporating the sunflower seeds, flaxseed and sesame. Shape the dough into a long strand, grease and flour a loaf pan, place the strand inside. Brush the surface with lukewarm water, pierce several times, cover again and let rise for about 15 minutes.

3. 3.

   Preheat the oven to 210 °C (410 °F) with both top and bottom heat.

4. 4.

   Place the bread in the preheated oven on the middle rack and bake for about 60 minutes. The bread is done when it sounds hollow when tapped on the underside. Remove, break out of the pan and cool on a wire rack.