Bread
Helen Holmberg- 1 loaf of bread
- 35 min
- 3 hours 20 minutes
A classic loaf of bread that’s best baked with a mix of seeds. Enjoy the bread while it’s fresh out of the oven, and store it in a bread bag to keep it fresh.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.15/5
476 VotesHere's how:
-
1
Crumble the yeast into water at 20 °C and stir until it dissolves.
-
2
Add salt, honey, oil, and any mixed seeds.
-
3
Add the wheat flour a little at a time. Work your way through it and knead the dough in the bowl until it pulls away from the sides.
-
4
Cover the bowl of dough with a towel and let it rise for 1–2 hours (the longer, the better).
-
5
Gently transfer the dough to a proofing basket and let it rise for about 40 minutes. Preheat the oven to 250 °C.
-
6
Transfer the dough to a greased—preferably preheated—baking sheet. Bake the bread in the middle of the oven for 15 minutes. Then lower the temperature to 125 °C and bake the bread for another 40–45 minutes. When the bread’s internal temperature reaches 96–98 °C, it’s done. Let it cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 12 g (2 tsp) salt
- 20 g (about 1 tbsp) honey
- 13 g (1 tbsp) canola or olive oil
- 400 g (4 dl) water
- 600 g (about 10 dl) all-purpose flour
- optional: 1 dl mixed seeds, such as sunflower seeds, flax seeds, and pumpkin seeds
The recipe comes from
kronjast.se
