An incredible festive bread
foto: insung yoon on unsplash
An incredible festive bread
foto: insung yoon on unsplash
I love bread.
No matter when. On weekdays, weekends, or on public holidays – and we’ve picked out something very special for you. After all, it’s high season right now. Give the recipe a try and let us know in the comments whether you’re as enthusiastic about it as we are (in our kitchen in the editorial office there is never more than crumbs left of it).
You need:
- 3.5 oz fine oatmeal
- 1.4 oz psyllium husks
- 6.3 ground flax seeds
- 7 oz whole hazelnuts
- 7 oz sunflower seeds
- 4.4 pumpkin seeds
- 3.2 oz unpeeled sesame seeds
- 2 tsp baking powder
- 1 pinch of salt
- spices such as fennel seed, coriander seed, cumin (according to taste)
- 1 pinch of allspice
- 18.6 fl oz cold water
- 2 tbsp olive oil
Toast all the nuts and seeds in an ungreased pan until fragrant.
Let them cool.
Grind the spices.
Mix all the dry ingredients in a large bowl, add the water and olive oil and mix well.
Line a loaf tin with baking paper, pour in the dough, press down firmly and leave to rise at room temperature for at least 1 hour.
Preheat the oven to 356F°. Bake the bread for approx. 45 minutes, then remove from the tin and bake for another 45-55 minutes until it has a nice crust. And then you have to be patient: The bread must cool completely before you can cut it, otherwise it will crumble. So, make yourself a coffee and then… anticipation is the greatest joy…
