Light brown bread with seeds
Recipe (traditional oven)
Determine the size of the bread.
Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the water.
Knead all ingredients into a smooth dough with lukewarm water.
Add a little extra water if the dough seems too dry during mixing.
Knead with a food processor for 10 min to a smooth dough or 20 min by hand.
Cover the dough with a damp tea towel and let it rest at room temperature for 15 min.
Form the dough into the desired shape.
Place the seed mixture in a large bowl.
Brush the bread slightly damp with water using a brush.
Pick up the bread and roll it in the seeds until it is completely covered.
Spray the baking tin with baking spray and put the dough in it.
Cover the dough with a damp tea towel and let it rise at room temperature for 40 min.
Preheat the oven to 220 degrees.
Place the baking tray in the middle of the preheated oven and bake it at 220 ° C for 30-35 minutes.
After baking, remove the bread from the tin and let it cool on a wire rack.
Tips for extra finishing
Feel free to try out some other seeds: