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best whole whead bread recipe


  • Author: Torben
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 270 minutes
Scale

Ingredients

Soaker:

  • 450g whole wheat flour
  • 200g yogurt
  • 150g warm water

main dough:

  • soaker
  • 50g freshly roasted sunflower seeds
  • 50g rye flour
  • 8g fresh yeast
  • 10g salt
  • 20g warm water

for the decoration:

  • sunflower seeds
  • poppy seeds
  • sesame seeds
  • oatmeal

Instructions

  1. For the soaker, first mix the yoghurt with water and then knead with the flour to form a homogeneous firm dough. Now cover and let it rest at room temperature for about 60 minutes.
  2. Crumble the yeast and dissolve in 20g lukewarm water.
  3. For the main dough, mix the remaining ingredients, add the dissolved yeast at the end and knead everything into a firm dough.
  4. The ready dough is now left at room temperature for about 90 minutes. Ideally, the dough should be folded once after 30 minutes and once after 60 minutes.
  5. distribute the grains in a large baking dish or on the countertop for rolling.
  6. Now, work the dough for the fast whole wheat bread for a long time and moisten carefully on all sides with your hands. Now roll the moist dough piece in the grains.
  7. The dough is then placed in the fermentation basket for 45 minutes to mature. The fermentation basket should be sprinkled with more poppy seed than flour.
  8. Preheat the oven to 250°C. As soon as the dough is put into the oven, the temperature must be lowered to 220°C.
  9. Steam bake the bread with for about 45 minutes.

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