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Recipes
Multigrain bread
Preparation time: 80–105 minutes
Ingredients
250 g strong wholemeal flour
250 g wholemeal spelt flour
2½ tsp salt
1½ tsp sugar
3 tbsp linseed
3 tbsp millet seed
3 tbsp sunflower seeds
350 ml lukewarm water
½ cube of fresh yeast (21 g)
For sprinkling in the tin and on top
2 tbsp linseed
2 tbsp millet seed
2 tbsp sunflower seeds
Accessories
Loaf tin, 30 cm long
Method
Mix together the flours, salt, sugar and
seeds in a bowl. Dissolve the yeast in
the lukewarm water and add to the flour
mixture. Knead for 3–4 minutes to form
a smooth dough.
Place in the oven to prove for 30–
40 minutes using Conventional heat at
35 °C.
Sprinkle the greased long loaf tin with
some of the mixed seeds.
Punch down the risen dough, place in
the loaf tin and score the surface
several times. Prove at room
temperature for a further 10 minutes.
Place in the pre-heated oven and bake
until golden.
132
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 180–190 °C + pre-heating
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
2nd burst of steam:
after another 10 minutes
Duration: 45–55 minutes
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