🍽️ Crunchy Nut and Seed Grain Bread

Name: Crunchy Nut and Seed Grain Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cube fresh yeast (available at Reformhaus®); 350 g wheat whole grain flour from Donath (available at Reformhaus®); 160 g Reformhaus® (oat wonder); 4 tbsp walnut kernels from Lihn (15 g each; available at Reformhaus®); 60 g Reformhaus® (flaxseeds); 50 g Reformhaus® (sunflower seeds); 20 g wheat germ from Dr. Grandel (available at Reformhaus®); 2 tbsp olive oil Biophenolia from Dr. Budwig (available at Reformhaus®); 2 tsp salt (5 g each; available at Reformhaus®); 1 tsp bread spice from Brecht (available at Reformhaus®); 1 tsp Reformhaus® (plus rosehip powder)

160 kcal · 30 min · 4 servings

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Ingredients

0.5 cube fresh yeast (available at Reformhaus®)
350 g wheat whole grain flour from Donath (available at Reformhaus®)
160 g Reformhaus® (oat wonder)
4 tbsp walnut kernels from Lihn (15 g each; available at Reformhaus®)
60 g Reformhaus® (flaxseeds)
50 g Reformhaus® (sunflower seeds)
20 g wheat germ from Dr. Grandel (available at Reformhaus®)
2 tbsp olive oil Biophenolia from Dr. Budwig (available at Reformhaus®)
2 tsp salt (5 g each; available at Reformhaus®)
1 tsp bread spice from Brecht (available at Reformhaus®)
1 tsp Reformhaus® (plus rosehip powder)

Instructions

1. Crumble the yeast into a large bowl.
2. Add 500 ml of lukewarm water.
3. Stir vigorously until the yeast has completely dissolved.
4. Add the whole grain flour to the bowl.
5. Add 150 g of oat flakes (oat wonder).
6. Mix everything into a firm dough.
7. Roughly chop the walnut kernels.
8. Add 50 g of flaxseeds to the dough.
9. Add the chopped walnuts to the dough.
10. Add the remaining ingredients to the dough.
11. Knead everything well.
12. Set the bowl aside.
13. Cover the bowl with a kitchen towel.
14. Let the dough rest for 30 minutes.
15. Line a loaf pan with baking paper.
16. Knead the dough once more briefly.
17. Shape the dough into the pan.
18. Cover the pan.
19. Let the dough rise again for approx. 30 minutes.
20. Preheat the oven to 230 °C with top and bottom heat.
21. Brush the surface of the bread with a little water.
22. Sprinkle the surface with the remaining oat flakes.
23. Sprinkle the surface with the remaining flaxseeds.
24. Place the bread in the preheated oven on the lowest rack.
25. Open the oven after 25 minutes for 10 seconds briefly.
26. Let the moisture escape.
27. Reduce the temperature to 200 °C.
28. Finish baking the bread for another 20–25 minutes.

Nutrition per serving

kcal: 160
Protein: 6 g · Fett/Fat: 7 g · Carbs: 19 g