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🍽️ Crunchy Whole Grain Bread with Cereal Flakes

310 kcal · 30 min · 4 portions

Ingrédients

• 1 yeast (approx. 42 g)
• 1 tbsp honey
• 500 ml lukewarm buttermilk
• 200 g wheat flour Type 550
• 250 g rye groats (Type 1800)
• 250 g wheat groats (Type 1700)
• 1 dried sourdough
• 1 tbsp salt
• flour (for working)
• 50 g flakes mixture (oat, spelt, barley, wheat rye whole grain flakes)

Préparation

1. 1. Dissolve the yeast and the honey in the lukewarm buttermilk.
2. 2. Mix the flour, the two types of grain flakes, the sourdough powder, and the salt in a bowl.
3. 3. Pour the yeast-honey milk into the dry ingredients.
4. 4. Process the mixture into a smooth dough using a hand mixer with dough hooks.
5. 5. Cover the bowl and let the dough rise in a warm place for about 1 hour.
6. 6. Dust the work surface with some flour.
7. 7. Knead the dough vigorously on the floured surface for 10 minutes.
8. 8. Work half of the cereal flakes into the dough.
9. 9. Shape the dough into a round loaf.
10. 10. Place the loaf on a baking sheet lined with parchment paper.
11. 11. Cover the dough with a kitchen towel.
12. 12. Let the loaf rise for another 1 hour.
13. 13. Preheat the oven to 200°C fan.
14. 14. Lightly brush the surface of the bread with water.
15. 15. Sprinkle the remaining cereal flakes over the loaf.
16. 16. Bake the bread for about 25 minutes in the preheated oven.
17. 17. Reduce the oven temperature to 180°C fan.
18. 18. Finish baking the bread for another approx. 45 minutes.

Nutrition par portion

• kcal: 310
• Protein: 12 g · Fett/Fat: 3 g · Carbs: 54 g