Vital bread with yogurt

bread

Preparation time: cca. 40 minutes (plus soaking, rising and baking time)
Per portion cca. 152 kcal / 638 kJ
4 g P, 4 g F, 22 g CH
Makes 1 loaf tin

  • 30 g millet
  • 150 g plain wheat flour (high gluten)
  • 300 g wholemeal wheat flour
  • 1 sachet dried yeast
  • 1 tbsp honey
  • 1½ tsp salt
  • 30 g butter
  • 30 g sunflower seeds
  • 20 g each of linseeds and sesame seeds
  • 150 g yoghurt
  • oil and flour for the tin
  1. Soak the millet in water over a night. Remove any remaining liquid. Make a dough from the flours, yeast, honey, salt and butter. Add the sunflower seeds, linseeds and sesame seeds, millet, yoghurt and 180 ml of water, and knead well. Cover and let to rise in a warm place.
  2. Knead through again, then place in a greased and floured loaf tin. Let to rest for another 10 minutes. Pre-heat the oven to 220 °C (Gas Mark 7). Put a container of water on the bottom of the oven. Bake the bread on the bottom shelf of the oven for about 45 minutes.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.

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