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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Swedish Wholegrain Bread

1.0

25 g fresh organic yeast or 2 level tsp fast action dried yeast (use according to manufacturers instructions)

240 g organic wholegrain dark rye flour

200 g organic strong wholemeal bread flour

8 g fine sea salt

40 g black treacle

225 g organic kefir (or vegan equivalent)

200 ml stout *see notes ((Guinness or the equivalent) )

20 g butter or rapeseed oil

60 g pumpkin seeds

60 g sunflower seeds

25 g linseeds (flax seeds)

25 g porridge oats (extra oats for sprinkling on the loaf)

Line the base of a 1.5 Litre loaf tin with parchment paper, grease the sides with sunflower oil and dust with flour. Set to one side.
Begin with the seeds and oats. Place them into a bowl and cover with 100ml boiling water. Leave to absorb the water.
Meanwhile heat the butter (or oil) in a saucepan on low to melt, then add the kefir, heat to 37°C. Remove from the heat. Pour the contents of the saucepan into a bowl of a free standing mixer.
Now cover the dough and prove for 30-45 minutes, depending on the temperature of your kitchen. It will almost double in size.
Place on the lower part of the oven. Reduce the temperature to 175°C as soon as you place the tin in the oven. Bake for about 1 hour.

Course🍞Bread

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇸🇪Swedish

Occasions🍳Breakfast📆Everyday🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 66 weeks ago

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