Multi-grain nut bread (quick & easy)
Servings: 1 loaf Time: 60 minutes (Prep time: 5 minutes!) Difficulty: easy
In Germany we eat a lot of bread. That’s the thing, bread was always a big deal in our houses when we were kids. As long as we can remember, we ate bread for dinner, which was firmly established in Germany in the old days. Dark multi-grain bread is a childhood memory and still our favorite bead, even if we don’t eat it that often anymore. It is very healthy and filling compared to white wheat bread. And as the colder days come closer now, we’ll start swapping salads for soups and white baguettes for darker bread. So it’s time for cozier foods and all the things we love about autumn.
This bread recipe is very quick and easy to make. Just mix all the ingredients and let the oven do the work. It is this kind of recipe where you get what you see.
Full of seeds and nuts this bread is packed with nutrients, proteins and essential fatty acids. It is filling and stabilizes your blood sugar, which means you will likely nibble less throughout the day because you just don’t feel the urge for something sweet.
Ingredients
- 50g sunflower seeds
- 40g hazelnuts
- 40g walnuts
- 40g flax seeds
- 10g sesame seeds
- 350g wholemeal spelt flour
- 100g rolled oats
- 1,5 tsp. salt
- 1 package dry yeast (7g)
- 1 carrot (75-90g)
- 1tbsp. apple vinegar
- 1 tbsp. agave syrup
- 300ml lukewarm water
Directions:
- In a big bowl, combine all dry ingredients.
- Whisk agave syrup, oil, dry yeast and water together in a separate bowl.
- Add liquid mixture to the dry ingredients.
- Grate the carrot and combine it with the dough. If it becomes very thick, add 1-2 teaspoons water to the dough. If it is too wet (depending of the size of your carrot) use a bit extra flour or rolled oats.
- Line a bread loaf pan (8×4 inch/20x10cm) with parchment paper.
- Spread the mixture into the lined loaf pan and sprinkle the top with some extra seeds or oats.
- Transfer the loaf pan into the cold oven and heat the oven to 175°C (°350F) and bake bread for 60 minutes.
- Let it cool on a rack completely before slicing. Enjoy 🙂
