User Manual

Bread and rolls, pizza and savoury cakes 169
Hearty four-grain bread [Index: ]
MCRC00904096_BO_Vollwertiges_Vierkornbrot-011_F39MCRC00918161_SE_Vollwertiges_Vierkornbrot-013MCRC00900778_NF_Vollwertiges_Vierkornbrot-013_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking
For 1 tin loaf, approx. 25 slices
Universal pan
YEAST DOUGH:
200 g wholegrain rye flour
500 g wholemeal wheat flour
2 sachets dried yeast
1 tbsp honey
Approx. 250 ml water, lukewarm
Approx. 250 ml buttermilk, lukewarm
2-3 tbsp linseeds
2-3 tbsp sesame seeds
2-3 tbsp sunflower seeds shelled
1-2 tbsp pumpkin seeds shelled
½-1 tbsp salt
1-2 tbsp bread spice
IN ADDITION:
Cooking oil for the baking tray
Flour for dusting
Per slice
113 kcal, 19 g carbs, 2 g fat, 5 g protein, 1,6 BU
PREPARATION
1. Mix the two types of flour with the yeast in a large mixing bowl. Add all the other ingredients and
knead the dough well. Leave the dough to prove in a warm place until the volume has doubled.
2. Grease the universal pan in the size of the bread loaf and dust with flour. Place the loaf into the
universal pan and leave to prove for another 15-20 minutes whilst covered.
3. Preheat the oven as indicated.
4. Using a sharp knife, score diamond shapes into the risen loaf and prick all over with a cocktail
stick. Sprinkle with water and bake as indicated.
Oven setting:
Bread-baking
220 °C
Preheat
Partial baking: 10 minutes
then
180 °C
Baking time: 40-45 minutes
Compact oven setting:
Bread-baking
220 °C
Preheat
Partial baking: 10 minutes
then
180 °C
Baking time: 40-45 minutes
Tip:
If you are using wholemeal flour, you will need to
add a little extra liquid and leave the dough to
prove for slightly longer.
Toast the seeds and nuts in a frying pan without
oil in advance.
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