Fluffy and easy multigrain bread
Author: Annelina Waller
Ingredients
  • 320 g spelt flour type 1050
  • 50 g oat flakes, fine-leaved
  • 25 g linseed
  • 25 g / 2 tablespoons sunflower seeds
  • 30 g protein flakes*
  • 30 g oat flour* (even ground oat flakes or alternatively simply more flakes)
  • 20 g lupine flour
  • ½ package of sourdough extract*
  • 1 pack of dry yeast or alternatively half a cube of fresh yeast
  • 325-350 ml lukewarm water
  • pinch of salt to taste
  • Small pinch of sugar for the yeast
Instructions
  1. Mix dry ingredients in a large bowl. (When using fresh yeast, first dissolve it with part of the water, add a pinch of sugar and let sit for a few minutes).
  2. Add the water and stir vigorously with a stable cooking spoon or knead with the machine.
  3. The dough is just right if it is a little more liquid than e.g. pizza dough, but firmer than spaetzle dough.
  4. Cover the dough in a warm place for 1.5-2 hours and sprinkle with some flour.
  5. In the meantime, spread some oil in your baking form (or alternatively use a silicon one).
  6. Then knead the dough a little bit again and put it into the tin.
  7. Place it into the cold oven and let rise for another 20-30 minutes.
  8. Set the oven to 250°C circulating air and bake for 20 minutes.
  9. Bake at 200°C top/bottom heat for 15-20 minutes.
  10. Take out the bread, tip it out of the mould and let it cool down on a grid.
Notes
You can of course vary with the type of flour (630, 1050, wholemeal). For example, replace 120g of spelt flour with wholemeal rye flour, etc.
Recipe by Annelina Waller at https://annelinawaller.com/fluffy-and-easy-multigrain-bread/