Whole Grain Bread
We love whole grain bread! Try making fresh whole grain bread à la Spoonsparrow.
Ingredients
- 1 cube fresh yeast (42 g)
- 700 g wheat whole grain flour
- 300 g rye whole grain flour
- 1 tbsp salt
- 3 tbsp sunflower oil
- 1 tbsp beetroot syrup
- 2 tbsp sunflower seeds
- 2 tbsp flaxseeds
- 2 tbsp sesame seeds
- 2 tbsp rolled oats
- flour for dusting
Instructions
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1.
Whisk the yeast into 500 ml lukewarm water until smooth. In a bowl combine the flours and salt, pour in the dissolved yeast, oil, and syrup, then knead with an electric hand mixer’s dough hooks until a smooth dough forms; add more lukewarm water or flour if needed. Cover and let rise for about 45 minutes in a warm spot.
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2.
On a floured surface knead the dough again, folding in half of the sunflower seeds, flaxseeds, and sesame seeds. Shape the dough into a long loaf, grease a loaf pan and sprinkle with the remaining seeds and nuts. Place the loaf in the pan, brush with lukewarm water, make a lengthwise cut, cover and let rise for another 15 minutes.
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3.
Preheat the oven to 210 °C (410 °F) with both fan and top heating.
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4.
Slide the loaf onto the middle rack of the preheated oven and bake for about 60 minutes. The bread is done when it sounds hollow when tapped on the bottom. Remove, break out of the pan, and cool on a wire rack.
