Juicy grain bread

Name: Juicy grain bread
Cook time: 1 h
Total time: 2 h 30 min
Yield: 2
Ingredients: 1/2 cube (approx. 21 g) fresh yeast; 1 kg Flour (Type 550); 3,5 Tsp Salt; 1 TEASPOON Sugar; 250 g Whole spelt flour; 200 g Sunflower seeds; 200 g Linseed; 100 g Sesame; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

The loaves of bread with sunflower seeds, linseeds and sesame seeds are "freely pushed", which means baked without a mould

COOK TIME
60 mins

TOTAL TIME
150 mins

Ingredients

Servings: 2

1/2 cube (approx. 21 g) fresh yeast
1 kg Flour (Type 550)
3,5 Tsp Salt
1 TEASPOON Sugar
250 g Whole spelt flour
200 g Sunflower seeds
200 g Linseed
100 g Sesame
7-10 Tbsp Flour
baking paper

Directions

1
Crumble yeast, dissolve in 3⁄4 l lukewarm water. In a large bowl with all the flour, 3 1⁄2 TL salt and sugar knead to a smooth dough. Finally knead in the grains and seeds. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in volume.
2
Line a baking tray (approx. 35 x 40 cm) with baking paper. Cut the dough in half and knead briefly on a little flour. Form portions into a round and/or oblong loaf. Place on a baking tray, cut into the dough, cover and leave to rise for another 20 minutes.
3
Brush loafs with water and dust with flour. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 10 minutes. Switch the temperature down to 200 °C (circulating air: 175 °C/gas: see manufacturer). Bake the bread for another 35-40 minutes. Let them cool down.