Ingredients
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For the bread dough
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180 g fine spelt flour
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70 g whole-grain rye flour
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4 g organic rye sourdough extract
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3 g dry yeast
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5 g salt
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5 g brown sugar
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10 g olive oil
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160 ml waterat room temperature
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For the seed blend
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25 g sunflower seeds
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15 g flaxseeds(whole)
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10 g sesame seeds
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30 ml hot water(for soaking the flaxseeds)
Directions
A hearty, moist German seeded bread made with spelt flour, whole-grain rye flour, organic dried sourdough, and a blend of sunflower seeds, flaxseeds, and sesame seeds. The dried sourdough provides a mildly tangy, aromatic flavor, while the various seeds give the bread a wonderful texture.
Made for the Bread & Ice Cream Maker SD-PMC100/101
Ingredients
For the bread dough |
|
| 180 g fine spelt flour | |
| 70 g whole-grain rye flour | |
| 4 g organic rye sourdough extract | |
| 3 g dry yeast | |
| 5 g salt | |
| 5 g brown sugar | |
| 10 g olive oil | |
| 160 ml water | |
For the seed blend |
|
| 25 g sunflower seeds | |
| 15 g flaxseeds | |
| 10 g sesame seeds | |
| 30 ml hot water | |
Steps
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1
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Soak the flaxseeds: Place the flaxseeds in a small bowl, pour 30 ml of hot water over them, and let them soak for about 30 minutes until most of the water has been absorbed. Allow to cool completely. |
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2
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Prepare the seeds: If desired, lightly toast the sunflower seeds and sesame seeds in a dry pan (without fat) for about 2–3 minutes until fragrant. Set aside to cool. |
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3
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Prepare the bread pan: Insert the kneading blade into the bread pan of the Panasonic Bread & Ice Cream Maker. |
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4
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Add dry ingredients: Place the spelt flour, whole-grain rye flour, dried sourdough starter, salt, and brown sugar into the bread pan. |
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5
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Add liquid ingredients: Add the olive oil and 160 ml of water. Then, add the soaked flaxseeds, including any remaining soaking liquid. |
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6
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Add yeast and seeds: Place the dry yeast into the separate yeast dispenser. Fill the automatic ingredient dispenser with the sunflower seeds and sesame seeds. |
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7
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Select the baking program: Insert the bread pan into the machine and close the lid. Select Menu 6 – Seed Bread and start the program. The machine will handle the kneading, rising, and baking, and will automatically add the seeds at the appropriate time. |
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8
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Remove the bread: Once the baking program is complete, carefully remove the bread pan from the machine. Take the bread out of the pan and place it on a wire cooling rack. |
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9
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Let it cool: Allow the bread to cool completely before slicing. Serve as desired with cream cheese, smoked salmon, cheese, or fresh vegetables. |
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10
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Tips and Notes Dried Sourdough: This recipe uses a pre-made organic rye sourdough extract, not an active sourdough starter. The dried sourdough provides that characteristic hearty, slightly tangy flavor. The addition of dry yeast is necessary to ensure the bread rises sufficiently. Soaking Flaxseeds: Soaking the flaxseeds allows them to absorb liquid before the baking process begins. Sunflower seeds and sesame seeds, on the other hand, can be used dry and added via the ingredient dispenser. Flour Types: Fine spelt flour creates a lighter, airier crumb, while the whole-grain rye flour gives the bread its robust flavor. Water Quantity: A total of 190 ml of water is used, which includes the 30 ml required for soaking the flaxseeds. Baking Program: Menu 6 – Seed Bread. No additional adjustment for crust browning is necessary. |
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