Bread with 3 kinds of seeds (Dreisaatenbrot)

Category: Sourdough bread
Kitchen: german
Bread with 3 kinds of seeds (Dreisaatenbrot)

Ingredients

rye sourdough 300 g
whole grain flour 100 g
flour 1 grade 300 g
salt 1 tsp
flax seed 30 g
pumpkin seeds 30 g
sunflower seeds 40 g
water 100-200 ml
malt 1 tbsp. l

Cooking method

  • Pour malt into one tbsp. spoon of hot water, stir.
  • From flour, salt, seeds, sourdough, malt and water, knead the dough.
  • The dough is sticky, so if you knead with your hands, like I did, then you need to moisten your hands in water.
  • The exact amount of flour is difficult to say, as it always turns out differently.
  • Leave the dough in the form for proofing for 3 hours.
  • After the dough has risen well, preheat the oven to 230 * by placing the mold or tray down.
  • When the oven is preheated, place the dough in the oven in a mold, and pour 0.5 liters of very hot water onto a drip tray to generate steam.
  • Close the oven and bake bread at this temperature for 10 minutes
  • Then reduce the temperature to 200 * and bake for about 25-30 minutes.
  • Bread with 3 kinds of seeds (Dreisaatenbrot)
  • Bread with 3 kinds of seeds (Dreisaatenbrot)
  • Here is another such bread, only in a different form.
  • Bread with 3 kinds of seeds (Dreisaatenbrot)


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