Bread, Rye with bran and seeds
With the right bread in moderation, you won't gain those extra pounds and you'll get a boost of energy, vitamins, trace elements, and fiber.
Materials
- 500 gr rye flour
- 3 tbsp buckwheat bran
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 250 ml water
- ½ tsp salt
- 1 tsp sugar
- ½ tsp dried yeast
- 2 tsp olive oil
Instructions
- Gently heat 150 ml water and dissolve the dry yeast with the salt and sugar. Pour it into an enamel bowl. Add 200 g flour and knead the mixture. Let rise for 4 hours, covered with a towel, in a draft-free room
- After 4 hours, pour the remaining water into the mixture and gently knead the flour, bran, sunflower seeds, pumpkin, and flax. Knead by hand or in a food processor for 10 minutes, until elastic.
- Grease the bottom and sides of a baking dish with 1 teaspoon of olive oil. Place the dough in the dish, shape it into a brick or other shape, cover it with a towel, and let it rise for 2 hours.
- Lift the dough, brush it with the remaining olive oil, and place it in the oven, preheated to 220°C (425°F) for 20-25 minutes. Check the readiness with a wooden skewer.
Tip
- You can substitute this seed set with your favourite seeds. With this kind of bread you get really tasty cheese sandwiches.
Notes
