Juicy Whole Wheat Bread
Bread and Rolls
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Cook Time
16 h 40 min
Difficulty
Medium
Prep Time
30 Min
Description
This juicy whole wheat bread is a hearty baking recipe made with wheat and rye flour. The addition of sunflower seeds, flax seeds, and oatmeal makes it particularly nutritious. With a long dough resting time, the bread develops an intense flavor. Ideal for breakfast or dinner, this bread is a treat for anyone who loves whole food baked goods.
Ingredients (10 ingredients)
-
550 ml Water
-
5 g Fresh yeast
-
1 TL Honey
-
500 g Wheat flour (Type 550)
-
300 g Rye flour (Type 1150)
-
20 g Salt
-
30 g Sunflower seeds
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20 g Flax seeds
-
10 g Oatmeal
-
60 g Hot water
Preparation (8 steps)
Prepare the grains
Place 30 g of sunflower seeds, 20 g of flax seeds, and 10 g of oatmeal in a bowl and pour 60 g of hot water over them. Let it swell briefly.
Activate yeast
Put 550 ml of water, 5 g of fresh yeast and 1 tsp of honey into the mixing bowl and mix for 2 min./37°C/speed 2.
Knead the dough (dough blade)
Add 500 g wheat flour (type 550), 300 g rye flour (type 1150) and 20 g salt. Replace the standard blade with the Patix dough blade. Knead for 4 min./kneading setting.
Knead in seeds
Add the prepared grains (30 g sunflower seeds, 20 g flax seeds, 10 g oatmeal and 60 g hot water) to the dough and knead for 1 min./kneading setting.
Dough rest
Place the dough in an oiled bowl, cover and let rise in the refrigerator for 12–16 hours.
Acclimatize and shape
The next day, let the dough acclimatize for about 30 minutes. Carefully place the dough on a floured surface. Do not degas, but gently shape into a loaf.
Bake bread
Roll the shaped loaf in seeds and place in a Dutch oven. Set the oven to 250 °C top/bottom heat. The bread can go straight into the oven to heat up. Bake for 70 minutes.
Let cool
Let the bread cool for at least 30 minutes, then cut and enjoy.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Rye
- Oats
- Sesame
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