Recipe for 2 breads (loaf pans with length of 30 cm)
Ingredients
42 g yeast
1 tbsp honey
2-3 tbsp warm water
300 g wholemeal flour
600 g spelt flour
50 g rolled oats
50 g flaxseed
50 g wheat bran
25 g salt
5 dl water
1 dl natural yoghurt
50 g roasted and chopped macadamia nuts
50 g roasted and chopped pumpkin seeds
3-4 grated apples
- Scramble yeast, honey and warm water in a small bowl, wait until bubbles are formed (activate your yeast)
- Mix all dry ingredients but macadamia nuts and pumpkin seeds in a large bowl
- Add water, yoghurt and yeast mixture and knead for about 15 minutes (until you end up with an elastic dough that springs back)
- Prove until doubled in volume (about 90 minutes)
- Knock air out, add macadamia nuts, pumpkin seeds and grated apples and knead until well combined (it may needs some more flour)
- Fill into your greased and floured loaf pans, sprinkle with some flour and prove again until doubled in volume
- Simultaneously, preheat your oven to 230°C
- Bake for 10 minutes
- Lower temperature to 180°C and bake for another 25-30 minutes (it's ready when dark golden brown and hollow sound when knocking)
