Low carbohydrate bread with seeds
Ingredients
340 ml Water (lukewarm)
15 g Dried yeast / 30 g Fresh Yeast
1 pack Seed mix Bakers@Home
Tools
Dough bowl
Food processor (optional)
Tea towel
Baking / release spray / Baking paper
Preparation
Recipe (traditional oven)
Determine the size of the bread.
Weigh all the ingredients and knead everything into a smooth dough with the 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.
Then bring the dough into the desired shape and brush it slightly damp with water and a brush.
Place the seed mixture in a large bowl and roll the dough all the way through.
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.