Grain-to-grain bread
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Next to water, bread is probably the staple food. It is found all over the world and is probably more varied than almost anything else. Today we want to bake a bread that consists largely of grains and seeds and is also called grain bread. It is incredibly tasty and rich in many good ingredients. And best of all, it doesn't take long and is very easy to make. So let's get to work.
Ingredients for
Ingredients
50
g
oat kernels
125
g
spelt flakes
125
g
emmer flakes
110
g
pumpkin seeds
85
g
sunflower seeds
90
g
linseeds
35
g
psyllium husks
400
ml
water
20
ml
apple cider vinegar
1
Teaspoon(s)
salt
30
g
barley malt extract
20
g
maple syrup
Preparation
Bake the bread
1
Boil the oat kernels in plenty of lightly salted water for 30 minutes, then drain and leave to evaporate.
2
Place all the dry ingredients in a bowl and mix well.
3
Stir the barley malt into the water and add the remaining liquid ingredients.
4
Now combine everything and mix well. Pour the batter into the Flexi Starter tin, smooth out and leave to rest for at least 30 minutes. Meanwhile, preheat the oven to 210°C top/bottom heat.
5
After the waiting time, place the bread in the oven. Set the oven to 160°C and bake the bread for 75 minutes.
Tip: The bread can potentially take a little longer in the oven, but will develop more roasted flavours - so you can choose the time yourself.
Ingredients for
Ingredients
50
g
oat kernels
125
g
spelt flakes
125
g
emmer flakes
110
g
pumpkin seeds
85
g
sunflower seeds
90
g
linseeds
35
g
psyllium husks
400
ml
water
20
ml
apple cider vinegar
1
Teaspoon(s)
salt
30
g
barley malt extract
20
g
maple syrup