Quick Bread from Puree

What if you treated yourself to a puree bread with a handful of sunflower seeds?

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 15 dag Rye flour

  • 50 dag Flour, chickpea

  • 1.5 bags Yeast, dry

  • 1.5 teaspoons Salt, table

  • 0.5 l Water

  • 1 cup Seeds, sunflower, peeled, roasted

  • 1.5 spoons Oil, vegetable oil, canola

Steps

  1. Grease a narrow rectangular bread pan with oil. Preheat the oven to 220 degrees Celsius. Sift the flour into a bowl and make a well in the center, add dry yeast and water. Salt the flour around the well and sprinkle with seeds. Take a hand mixer and use the spiral hooks. Start mixing in the center and mix until you get a smooth dough. Properly kneaded dough is elastic and does not stick to the hooks and bowl.

  2. Transfer the dough to the greased bread pan. Place the pan in a larger pan and pour hot water into it. Place everything in the preheated oven and bake the bread for about an hour. When the bread rises, reduce the oven temperature to 180 degrees Celsius.

  3. Remove the baked bread from the pan and place it on a rack to cool completely.

  4. Slice the cooled bread, serve in a basket, and offer it.

Nutrition Information (Per 100g)

  • Calories: 210.93 kcal
  • Fat: 2.9 g
    • Saturated Fat: 0 g
  • Carbohydrates: 33.56 g
    • Sugars: 4.53 g
  • Protein: 11.78 g
  • Fiber: 7.43 g