Linseed bread

Name: Linseed bread
Prep time: 170 min
Cook time: 70 min
Total time: 240 min
Yield: 10 portions
Ingredients: linseed; water; wheat flour; wholemeal wheat flour; yeast, fresh; sugar; salt

Duration: 4 h

Difficulty: easy

Tags:

alcohol-free lactose-free vegan vegetarian

Linseeds are rich in fibre and particularly high in protein. This makes linseed bread a good basis for a balanced diet and a super fitness bread. And it's so tasty that you'll definitely want to have one or two more snacks.

Ingredients for

For the dough

100 g linseed

500 ml water

250 g wheat flour

250 g wholemeal wheat flour

42 g yeast, fresh

2 Teaspoon(s) sugar

2 Teaspoon(s) salt

Preparation

Preparation time: 3 h
Cooking time: 1 h 10 min
Total time: 4 h

Note

Our bread/cake recipes are/were usually developed for a specific specific mould. If the recipe is to be baked in a different tin mould, the recipe or the number of portions must be adapted accordingly.

20cm loaf tin corresponds to approx. 5 portions

25cm loaf tin corresponds to approx. 10 portions

30cm loaf tin corresponds to approx. 17 portions

Batzen tin corresponds to approx. 7 portions

Mini loaf tin corresponds to approx. 8 portions

The baking time may also need to be adjusted, but cannot be but cannot be converted across the board. A little help: When the bread/cake looks ready either take a stick test or remove the bread carefully with a baking glove. carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf. of the loaf. If it sounds hollow, the bread is most likely baked through.

Bake the bread

Bring water to the boil, stir in the linseed, cover and leave to soak for 1 hour.

Mix both types of flour in a bowl and form a well. Crumble the yeast into the well, drizzle the honey over it and add the swollen lukewarm linseed. Mix everything lightly and let the dough rise, covered, for 15 minutes.

Add the salt, knead everything into a smooth dough and let it rest for another 30 minutes.

Preheat the oven to 200°C top/bottom heat. Knead the dough well again and pour it into the tin. Let it rise for another 30 minutes until it has about 1/3 more volume.

Score the surface diagonally with a knife and then bake the bread on the bottom shelf for 70 minutes.