Whole Grain Bread
Whole grain bread is a recipe with fresh ingredients from the grains category. Try this and other recipes from Spoonsparrow!
Ingredients
- 25 g yeast
- 400 g wheat flour type 550
- 250 g rye flour (Type 1150)
- 50 g flaxseeds
- 1 small carrot
- 1 tbsp oil
- 1 tsp salt
- 60 g sesame seeds
- 75 g rolled oats
- 1 tbsp Sunflower seeds
- flour (for the work surface)
Instructions
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1.
Mix the wheat and rye flours thoroughly. Dissolve the yeast in 200 ml lukewarm water and stir with 200 g of the flour mixture. Cover the bowl with a cloth and let rest at room temperature for at least 24 hours. Soak the flaxseeds in 125 ml water for at least 2 hours, preferably overnight. The next day mix 220 ml water with the oil and warm to 37 °C (hand-warm). Dissolve the salt in it.
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2.
Drain the flaxseeds. Set aside 2 tbsp of the rolled oats. Peel the carrot, grate coarsely, and squeeze out excess liquid. Mix the remaining flour with the rolled oats and a third of the sesame seeds; add the hand-warmed salted oil-water mixture, the drained flaxseeds, the grated carrot, and the yeast starter from the previous day. Knead into a dough that is not too firm (add a little more hand-warm water if needed). Shape the dough into an elongated loaf and cover with a cloth for about 45 minutes.
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3.
Brush the loaf with milk. Mix the remaining sesame seeds with the sunflower seeds and the rest of the rolled oats, then sprinkle over the bread lightly pressing down. Cover again for about 30 minutes. Preheat the oven to 220 °C (top/bottom heat). Bake the loaf on the middle rack for approximately 45 minutes.
