Ingredients
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350ml water
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20g date syrup
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20g extra virgin olive oil
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6g salt
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150g spelt flour
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100g wholegrain spelt flour
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50g rye flour
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50g buckwheat flour
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50g oat flakes
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20g poppy seeds
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40g pumpkin seeds
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20g sunflower seeds
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40g flax seeds
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30g sesame seeds
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30g cranberryor raisins
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20g walnutsor to taste
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6g dry brewer’s yeast
Directions
Fed up with the usual bread? Understandable, so we present you a fragrant recipe for preparing a soft wholegrain bread with cereals and seeds: suitable for both, breakfast and a quick snack.
Ingredients
350ml water | |
20g date syrup | |
20g extra virgin olive oil | |
6g salt | |
150g spelt flour | |
100g wholegrain spelt flour | |
50g rye flour | |
50g buckwheat flour | |
50g oat flakes | |
20g poppy seeds | |
40g pumpkin seeds | |
20g sunflower seeds | |
40g flax seeds | |
30g sesame seeds | |
30g cranberry | |
20g walnuts | |
6g dry brewer’s yeast |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
1
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2
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3
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Preheat the oven to a steady 200°C. Oil a 20cm plumcake mold with oil and cover with parchment paper. Transfer the dough and gently tap the mold on a table to let any air bubbles out. |
4
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Cover with plastic wrap and let rise in a warm, dry place away from any cold drafts for at least 30-40 minutes. |
5
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6
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Bake in the oven for 35-40 minutes. If you wish, during the last 5 minutes, you can cook the bread using the ventilated program, to give it a more golden brown appearance. Do not cook longer than this, otherwise the crust will dry out too much and it will tend to crumble. |
7
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8
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