Bake wholemeal bread yourself: This simple recipe is in the oven in 3 minutes

Bake your own wholemeal bread
This quick bread is in the oven in three minutes

Quick wholemeal bread with seeds

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Anyone can bake their own wholemeal bread: Whether you are a beginner, hobby baker or professional. This juicy bread is in the oven in just three minutes – despite the yeast.

Recipes with yeast require time and patience? Yes and no. Because with the right knowledge about yeast, you can quickly and easily bake your own bread, Easter braid and yeast rolls. The secret of this recipe: The yeast has the ability to work while the oven is preheating. This not only saves you the fermentation time for the yeast dough, but also supports the fermentation power with the oven heat. Read here how you can make your own yeast.

Bake wholemeal bread yourself: ingredients for a loaf of bread

  • 600 g wholemeal spelled flour
  • ½ dice fresh yeast or 1 pack of dry yeast
  • 1 pinch of sugar
  • 600 ml of lukewarm water
  • 2 teaspoons apple cider vinegar
  • 70 g oat flakes
  • 50 grams of flaxseed
  • 70 g sunflower seeds
  • 70 g sesame
  • 1 teaspoon salt

Bake wholemeal bread yourself: preparation step by step

  1. Put the flour in a bowl. Make a well in the middle and crumble half of the yeast cube in it.
  2. Add sugar, water, apple cider vinegar and 50 g of each kernels and seeds as well as the salt and mix with the dough hook on a hand mixer.
  3. Pour the batter into a greased and floured loaf pan. Sprinkle over the remaining seeds.
  4. Set the bread pan in the cold oven. Set this to 180 ° C top / bottom heat and bake the bread for 55-60 minutes.

Trick for beginners to bake

Baking with yeast is not so easy? We will show you how you, with a little knowledge and good tricks, can become an absolute yeast dough professional.

  1. Yeast also works in cool temperatures. Then it just takes a little longer. For example, you can already use your yeast dough Prepare the night before and then leave it to ferment in the fridge overnight. Before baking, take it out of the cool room 30 minutes before so that the dough can reach room temperature.
  2. You can easily avoid a strong yeast taste by use less yeast. Sounds simple, but many may be reluctant to deviate from recipes – especially as a beginner. But if the pastry tastes too strong of yeast, use only about ¼ less than stated and let the dough rise longer. Even here overnight.
  3. Avoid heat! Yes, yeast likes it hot. But never hot. Therefore, avoid storing the yeast dough in places that are too hot, for example on the windowsill in the scorching sun in summer. Trick: Place a kitchen towel over the bowl with your yeast dough and then tuck it under the covers.
  4. bring patience. Does not your yeast dough travel? Have a little patience and give the yeast time to work. If the room is too cold, it may take several hours. The yeast dough should never be stored too hot.

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