Tasty health bread

On
our blog
we have already shared some recipes from the passionate baker Cilli Reisinger with you.
And so today we have again a great recipe for you: a health bread!

What makes this bread not only tasty but also rich is the variety of nutrients it contains: Fiber, protein, carbohydrates and fats – mainly from the cereals. Since each cereal also has a different content of micronutrients (vitamins and minerals), a mixture of cereals, as we have in this health bread, brings a particularly large amount of nutrients. And the pumpkin and sunflower seeds, as well as spices contain not only vitamins and minerals, but also phytochemicals.*.

ingredients

• 500 g whole wheat flour
• 500 g whole spelt flour
• 500 g rye flour (grind wholemeal flour and sift)
• 40 g yeast
• 1 ½ tbsp salt
• 3 tablespoons bread spice
• 1 tablespoon caraway additionally
• 100 g pumpkin or sunflower seeds
• 500 ml buttermilk
• 500 ml water
• Grains for sprinkling

preparation

Take 100 ml of lukewarm water from the ingredients and dissolve the yeast in it and let it rise for 5 minutes. Then prepare a dough with all the other ingredients and knead well with the dough hooks. Let the dough rise for 1 hour.

Form 3 rolls and place them on a greased or baking paper-lined baking tray. Let rise again, brush with water, sprinkle with grains (sunflower seeds, sesame seeds), place in preheated oven and bake.

Baking temperature and time: Preheat to 220°C and bake the bread for 20 minutes. Then switch back to 180°C and bake for another 50 minutes. If you bake with hot air, then with about 20°C lower temperature, but with the same baking time.

*If you want to know what secondary plant compounds are, then this is
this blog post
is exactly right for you >>

And here we have Cilli Reisinger’s recipe for you
Breakfast spelt croissants
for you >>

Sources

Münzing-Ruef, I. (2000): Course book healthy nutrition. The kitchen as a pharmacy of nature. Munich: Zabert Sandmann GmbH

Reisinger, C. (20156): Cilli Reisinger’s Bread Baking Book. Simply good recipes from the farm. Innsbruck: loewenzahn