Superfood bread

Superfood bread

Total: 2 hr 30 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / 100 g: 246 kcal
, Fat: 6 g
, Carbohydrate: 38 g
, Protein: 9 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 ½ dl lukewarm water
2 tbsp birnel (pear syrup)
2 tbsp sunflower oil


220 g light spelt flour
150 g wholemeal spelt flour
150 g fine whole-grain rolled oats
2 tbsp whole-grain rolled oats
3 tbsp linseed
30 g dried blackcurrants
½ cube yeast (approx. 20 g), crumbled
1 ¼ tsp salt

To bake

a little wholemeal spelt flour
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For a frying pan with lid (can be heated to at least 240 degrees)

How it's done

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Mix together the water, pear syrup and sunflower oil.


In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the liquid, knead to form a soft dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.

To bake

Heat the frying pan for approx. 10 mins. in the lower half of an oven preheated to 240°C. Remove the frying pan, place the dough in the pan, sprinkle with a ittle flour, score a cross into the surface of the dough using a knife and bake for approx. 30 mins. Remove the lid and bake for a further 15 mins.

Good to know
Prepare: If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.

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