Wholegrain Bread With Cereals and Seeds

Ingredients

Directions

Fed up with the usual bread? Understandable, so we present you a fragrant recipe for preparing a soft wholegrain bread with cereals and seeds: suitable for both, breakfast and a quick snack.

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Ingredients

350ml water
20g date syrup
20g extra virgin olive oil
6g salt
150g spelt flour
100g wholegrain spelt flour
50g rye flour
50g buckwheat flour
50g oat flakes
20g poppy seeds
40g pumpkin seeds
20g sunflower seeds
40g flax seeds
30g sesame seeds
30g cranberry or raisins
20g walnuts or to taste
6g dry brewer’s yeast

Steps

1

Put all the liquid ingredients and flour in the canister in the order shown. Add half of the seeds, walnuts and raisins. Store the remaining seeds in the appropriate compartment and the yeast in the designated door. Set and start the program to knead whole wheat bread with raisins.

2

At the end of the program, mix the dough with a spatula. The dough will be very sticky. Continue as indicated by the "cooking point."

3

Preheat the oven to a steady 200°C. Oil a 20cm plumcake mold with oil and cover with parchment paper. Transfer the dough and gently tap the mold on a table to let any air bubbles out.

4

Cover with plastic wrap and let rise in a warm, dry place away from any cold drafts for at least 30-40 minutes.

5

Remove the film, brush the surface with oil and garnish with seeds as desired.

6

Bake in the oven for 35-40 minutes. If you wish, during the last 5 minutes, you can cook the bread using the ventilated program, to give it a more golden brown appearance. Do not cook longer than this, otherwise the crust will dry out too much and it will tend to crumble.

7

Let the bread set 10 minutes before removing it from the mold. Let the bread cool on a wire rack before cutting it with a bread knife.

8

Enjoy whole grain breads and toasted seeds with activated almond butter, apricot or redcurrant jam or with peanut butter and bananas for a protein breakfast.

Enjoy

Wholegrain Bread With Cereals and Seeds

Ingredients

350ml water
20g date syrup
20g extra virgin olive oil
6g salt
150g spelt flour
100g wholegrain spelt flour
50g rye flour
50g buckwheat flour
50g oat flakes
20g poppy seeds
40g pumpkin seeds
20g sunflower seeds
40g flax seeds
30g sesame seeds
30g cranberry or raisins
20g walnuts or to taste
6g dry brewer’s yeast

Nutritional information

227
Calories
31.6g
Carbs
8.1g
Fat
7.6g
Protein
101.7mg
Sodium
3.9g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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