Fast grain bread

Name: Fast grain bread
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 225 g + something Wholemeal wheat flour; 225 g Flour; 7-10 Tbsp sugar, sea salt; 1 TEASPOON Baking soda; 2 TABLESPOONS Sunflower seeds; 1 TABLESPOON Pumpkin seeds; 200 g Yoghurt; 200 ml Milk; 2 TEASPOONS Oatmeal; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

The slow-carb bread is baked with yoghurt and loosened with baking soda. It is so uncomplicated that even beginners succeed

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

225 g + something Wholemeal wheat flour
225 g Flour
7-10 Tbsp sugar, sea salt
1 TEASPOON Baking soda
2 TABLESPOONS Sunflower seeds
1 TABLESPOON Pumpkin seeds
200 g Yoghurt
200 ml Milk
2 TEASPOONS Oatmeal
baking paper

Directions

1
Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and place a roaster with lid inside to warm up.
2
225 g wholemeal flour, flour, 1 teaspoon sugar, baking soda, 1⁄2 tsp salt, sunflower and pumpkin seeds mix. Add yoghurt and milk. Knead everything with the dough hooks of the mixer to a smooth dough. Quickly form into a ball and carefully put it into the hot roaster.
3
Dust the surface of the dough with some wholemeal flour, cut crosswise and sprinkle with oat flakes. Put the lid on the roasting pan and bake the bread for about 20 minutes. Remove the lid and brown the bread for another 5 minutes - it is ready when it sounds slightly hollow when you tap it. Carefully remove the bread from the roaster, let it cool down a little and serve.