It’s been a while, but finally, I got some time to make bread again! Yay! It’s been way too long. Why? Well… mostly because I am not a patient bread baker. Bread often needs a lot of time to make and “ain’t nobody got that time” ;) Well, sometimes I do, but I actually prefer bread recipes that can be done in a shorter amount of time – for example, this delicious Simple & Easy Whole Grain Bread. It’s really good but does not need two days to end up on your plate.
I have to admit – good bread needs time. Not always though. There are some speedy recipes that are also good – perfect if you do not have that much time at hand. All you got to do is mix the ingredients, knead well and then let it rise. Good fresh yeast is the key here. There is not much that can go wrong actually. You have to make sure the dough gets enough water though, so the dough does not get too tough, but that is not that difficult. Depending on the brand of flour you are using you might need some more or less water. But if you made bread dough (or any other dough) before, you should know when the amount is right. You want a relatively soft but not sticky dough. That’s all ;)
I used different kinds of seeds for this bread – sesame seeds, sunflower seeds, flaxseeds and spelt flakes. Everything I had in my cabinets. If you want to use other seeds or types of grains do so. Just make sure if you use seeds/grains that absorb a lot of liquid to let them soak for 1-2 hours in advance so you don’t end up with a loaf of dry bread.
If you own a bread baking stone (aka. pizza stone) you can use that in your oven. In the recipe, I mention to heat up the oven with the baking sheet – what works as well. If you get a nice heat from the bottom, the crust of the bread will normally turn out much nicer ;)
INGREDIENTS / ZUTATEN
13 fl.oz. (385ml) lukewarm water (plus more if needed)
17.6 oz. (500g) bread flour
4.4 oz. (125g) wholemeal spelt flour
1 1/2 tsp. salt
1/2 tsp. sugar
3.5 oz. (100g) flaxseed
2.5 oz. (70g) sunflower seeds
1.8 oz. (50g) sesame seeds
1.8 oz. (50g) spelt flakes (or rolled oats)
385ml lauwarmes Wasser (plus ggf. etwas mehr)
500g Mehl (Type 550)
1 1/2 TL Salz
1/2 TL Zucker
50g Dinkelflocken (oder Haferflocken)
When using seeds in your kitchen, you have to make sure to store them properly – most of the time you will not be able to use the whole package you bought all at once. Some time ago I decided to fill seeds, nuts, and flours into well closing containers as soon as they enter my kitchen. Like the ones you can see on the pictures above – they are containers from keeeper.com* and are called “bruni” and “antonio”. I like the names ;) Well… unfortunately, it happened several times already that the packages from the supermarket were contaminated with bugs that did spread all over the kitchen and got into everything that was not stored properly. So really use containers like that if you want to avoid having bugs eating all of your food. I showed you already some of the keeeper products here – if you want to know more about the brand and the “kitchen kollection” check out their website*.
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 450°F (230°C) – leave a baking sheet in the oven as well to heat up too. Place the dough on a floured surface, knock out the air and shape into an oval loaf. If you have a bread baking basked you can use that. Place the loaf seam side up in the floured basket or seam side down on a piece of baking parchment. Cover and let rise another 20-30 minutes.
3. If you used a basket, remove the loaf and place seam side down on a piece of baking parchment. Use a sharp knife and cut the top of the loaf several times. Brush with some water and dust with some flour. Pull the loaf with the baking parchment onto the hot baking sheet and bake in the oven for about 10 minutes. Reduce the heat to 390°F (180°C) and bake another 35-40 minutes until the bread has a nice color and sounds hollow if you knock on the bottom. Take out of the oven and let cool down completely on a wire rack.
2. Den Ofen auf 230°C (450°F) mit einem Backblech zusammen vorheizen. Den Teig auf einer bemehlten Fläche einmal kurz boxen, damit Luft entweichen kann und dann zu einem länglichen Laib formen. Wer ein Gärkörbchen hat, kann den Teig da reinlegen (vorher mit Mehl ausstauben, Teigschluss nach oben) – alle anderen setzen den Teig auf ein Stück Backpapier (Teigschluss nach unten), decken ihn mit einem Küchentuch ab und lassen ihn noch einmal 20-30 Minuten gehen.
3. Wer ein Gärkörbchen benutzt, stürzt den Teig jetzt auf ein Stück Backpapier (Teischuss nach unten). Teig mehrmals einritzen, mit Wasser bepinseln und etwas Mehl bestäuben, dann mit dem Backpapier auf das heiße Backblech ziehen und für etwa 10 Minuten backen. Die Ofentemperatur dann auf 200°C (390°F) reduzieren und das Brot weitere 35-40 Minuten backen, bis es eine schöne Kruste bekommen hat und hohl klingt, wenn man auf die Unterseite klopft. Aus dem Ofen holen und auf einem Gitter komplett abkühlen lassen.
Here is a version of the recipe you can print easily.
Simple and easy bread with loads of seeds – needs some time to rest, but definitely worth waiting ;)
Keywords: bread, whole grain, seeds, spelt flour, sunflower seeds, flaxseeds, sesame