Somehow this bread is baked with a few more ingredients than my other recipes. But it is also very tasty and light and of course rich in nutrients. The lupine flour and the soy flakes ensure the extra protein boost in the bread. But they can also be replaced by normal flour and oat flakes.
I always think that freshly baked bread is a feast for the senses. The intense and pleasant scent, the aromas that come into full effect in the warm dough and the feeling when you press on a hard crust and the inside yields. Yummmyyy.
For the perfect, light bread
- Breakdown service: If the dough does not rise properly, place the bowl in the oven preheated to 50°C and leave it to rise with the oven door tilted.
- Bake the bread with a bowl of steaming water. This helps the dough to rise and ensures a nice crust.
- The bread is done when it sounds hollow when knocked on the floor.
- It can also be used to bake bread rolls. The baking time then is reduced to about one third. If the dough is too liquid, you can bake it in a muffin tin.
- 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
- 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).
- Add the water and stir vigorously with a stable cooking spoon or knead with the machine.
- The dough is just right if it is a little more liquid than e.g. pizza dough, but firmer than spaetzle dough.
- Cover the dough in a warm place for 1.5-2 hours and sprinkle with some flour.
- In the meantime, spread some oil in your baking form (or alternatively use a silicon one).
- Then knead the dough a little bit again and put it into the tin.
- Place it into the cold oven and let rise for another 20-30 minutes.
- Set the oven to 250°C circulating air and bake for 20 minutes.
- Bake at 200°C top/bottom heat for 15-20 minutes.
- Take out the bread, tip it out of the mould and let it cool down on a grid.