|
|
Wholewheat Bread
From Mothers Kitchen
(makes about 6 breads)
|
INGREDIENTS
1 kg | wholewheat flour |
1 | cube fresh yeast (32 g) or 1 package dry yeast |
2-3 ts | salt |
| lukewarm water |
| |
depends on what you like |
1 | cup bran |
1 | cup rolled oats |
1/2 | cup linseed |
| |
as you like |
| sunflower seeds, sesame seeds, pumpkin seed, nuts |
| |
to season |
| fennel seed, anise seed or coriander |
| |
|
PREPARATION
Dissolve the yeast in lukewarm water. If you use dry yeast simply mix it with the flour. Mix the flour with all the ingredients (give your fantasy free rein, you can many more ingredients than stated above!). Add as much lukewarm water as you need and mix it to a thick dough. You don't have to kneed the dough, that's the nice part about the whole story!
Cover the dough with a wet towel and let it stand in a room without any draught for at least 3 hours (or over night).
Bake the breads in any size you like for about 45 minutes in a 250° celsius oven.
Our special hint:
You could also use leftovers of rice or barley. The bread is relatively moist and if you wrap it in a towel it stays fresh for a long time.
|
|
|
In order to send us a personal email, please click
!
© Julia Etter & Martin Kristen, 1997-2022
|
|
