Light brown bread with seeds

Preparation

• Recipe (traditional oven)

• Determine the size of the bread.

• Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the water.

• Knead all ingredients into a smooth dough with lukewarm water.

• Add a little extra water if the dough seems too dry during mixing.

• Knead with a food processor for 10 min to a smooth dough or 20 min by hand.

• Cover the dough with a damp tea towel and let it rest at room temperature for 15 min.

• Form the dough into the desired shape.

• Place the seed mixture in a large bowl.

• Brush the bread slightly damp with water using a brush.

• Pick up the bread and roll it in the seeds until it is completely covered.

• Spray the baking tin with baking spray and put the dough in it.

• Cover the dough with a damp tea towel and let it rise at room temperature for 40 min.

• Preheat the oven to 220 degrees.

• Place the baking tray in the middle of the preheated oven and bake it at 220 ° C for 30-35 minutes.

• After baking, remove the bread from the tin and let it cool on a wire rack.