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You’ve got to try this delicious Wholemeal Seeded Bread with Soy Lecithin.
Ingredients
- 250 g of wholemeal spelt flour.
- 150 ml of lukewarm water.
- 60 ml of olive oil.
- 1 teaspoon of honey.
- 5 grams of salt.
- 1 scoop of Soy Lecithin by FoodSeries
- ⅓ cup pumpkin seeds.
- 1 sachet of baker's yeast.
- 3 tablespoons water.
- 2 tablespoons flour.
| Nutritional Information per serving | |
|---|---|
| Calories: | 96,5kcal |
| Fat: | 4,9g |
| of which saturates: | 0,7g |
| Carbohydrates: | 10,6g |
| of which sugars: | 0,7g |
| Fiber: | 1,3g |
| Proteins: | 2,5g |
| Salt: | 0,3g |
How to make: Wholemeal Pumpkin Seeds Bread with Lecithin
| Preparation time: | 15 minutes |
| Cooking time: | 35 minutes |
| Portion size: | 1 Slice |
| Number of servings: | 16 |
| Cooking style: | European |
- Put the yeast and three tablespoons of water in a bowl, stir and add 2 tablespoons of flour, cover with a dark cloth and leave to rise for about 15 minutes.
- Put all the ingredients in the bowl of the mixer and add the risen dough. Knead for about 15 minutes (5 if you have a dough mixer) and leave to rest in the same bowl covered with plastic wrap and a dark tea towel for about 1 hour, until it doubles in volume.
- Remove the air from the dough with your fist. Add the pumpkin seeds and knead for another 5 minutes, folding the dough, form the bread and leave it on the baking tray on baking paper (or a rectangular mould) and cover it with a cloth until it doubles in volume again.
- Sprinkle the bread with more wholemeal flour if desired and bake at 225° with a bowl of water underneath for about 35 minutes. Remove and leave to cool on a wire rack.
Now you can go directly to the shopping basket for the ingredients.
Review of Wholemeal Pumkin Seeds Bread with Soy Lecithin
Easy to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
100%
