Seeded wholegrain bread

Seeded wholegrain bread

Total: 3 hr 20 min. | Active: 10 min.
vegetarian, lactose-free
Nutritional value / 100 g: 307 kcal
, Fat: 13 g
, Carbohydrate: 37 g
, Protein: 10 g


1 bread


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:

Betty Bossi Koch-Center


500 g wholemeal flour
80 g mixed seeds (e.g. Campiuns)
2 tsp salt
1 parcel dry yeast
3 dl water
½ dl olive oil
1 tbsp liquid honey

To shape

50 g mixed seeds (e.g. Campiuns)
a little water
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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 the flour, seed mix, salt and yeast in a bowl. Add the water, oil and honey, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Empty the seeds into a shallow dish. On a lightly floured surface, flatten the dough a little, shape into a ball and then into a long loaf. Brush the bread with a little water, roll in the seeds, place on a sheet of baking paper (cut slightly bigger than the base of the cooking pot), cover and leave to rise for a further 30 mins. Make one long incision down the middle of the bread.

To bake

Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Place the bread and baking paper in the hot cooking pot, cover and bake for approx. 30 mins. Remove the lid and bake for a further 10 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.

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