Seed Bread

Ingredients

• 250 g whole wheat flour
• 100 g wheat bran
• 5 g dry yeast
• 100 g natural sourdough starter
• 50 g beet syrup
• 100 g low-fat quark
• 2 tsp salt
• 50 g rolled oats
• 50 g flax seeds
• 100 g sunflower seeds
• oil for the baking pan

Instructions

1. 1.

   Add the whole wheat flour, bran, yeast, sourdough starter, beet syrup, quark and salt to a bowl. Knead with about 150 ml lukewarm water into a firm dough. Cover and let rest for about 2 hours. Then knead in the rolled oats, flax seeds and sunflower seeds, cover again and let rest for another ~1 hour.

2. 2.

   Preheat the oven to 200 °C (top and bottom heat). Brush the baking pan with oil.

3. 3.

   Shape the dough into a long loaf and place it in the pan. Cover with the lid and bake in the oven for about 70 minutes.

4. 4.

   After baking, let it cool briefly in the pan, then remove from the pan and cool on a wire rack.