Nut Seed Bread

Ingredients

• 0.5 cube fresh yeast (available at the health food store)
• 350 g whole wheat flour from Donath (available at the health food store)
• 160 g Reformhaus® (Oat Wonder)
• 4 tbsp walnut kernels from Lihn (15 g each; available at the health food store)
• 60 g Reformhaus® (flaxseed)
• 50 g Reformhaus® (sunflower seeds)
• 20 g wheat germ from Dr. Grandel (available at the health food store)
• 2 tbsp olive oil Biophenolia from Dr. Budwig (available at the health food store)
• 2 tsp salt (5 g each; available at the health food store)
• 1 tsp bread spice from Brecht (available at the health food store)
• 1 tsp Reformhaus® (plus rosehip powder)

Instructions

1. 1.

   Crush the yeast and mix it in a large bowl with 500 ml room-temperature water, dissolving it. Then add the whole wheat flour and 150 g oat wonder to the yeast mixture and combine into dough.

2. 2.

   Coarsely chop the walnuts. Add 50 g flaxseed, chopped walnuts, and the remaining ingredients to the dough and knead. Set aside and cover with a kitchen towel for 30 minutes to rest.

3. 3.

   Line a loaf pan with parchment paper. Knead the dough again and place it in the pan. Cover and let rest another ~30 minutes while preheating the oven to 230 °C (convection).

4. 4.

   Brush the loaf with a little water and sprinkle the remaining oat flakes and flaxseed on top. Place the loaf on the lowest rack of the preheated oven and bake. After 25 minutes, open the oven for 10 seconds to vent moisture, lower the temperature to 200 °C, and continue baking the nut seed bread for another 20–25 minutes.