Sandwich bread III

Name: Sandwich bread III
Yield: 2 pcs
Ingredients: French Mediterranean salt; 1 Egg for brushing; 1 tsp Salt; 150 g Grahams; 20 g Pumpkin seeds; 25 g Yeast; 3 dl Skimmed milk; 30 g Finax 3-kornsblanding; 30 g Sunflower kernels; 350 g Wheat flour; 50 g Sun-dried tomatoes

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 pcs

Ingredients for Sandwich bread III

		French Mediterranean salt
1		Egg for brushing
1	tsp	Salt
150	g	Grahams
20	g	Pumpkin seeds
25	g	Yeast
3	dl	Skimmed milk
30	g	Finax 3-kornsblanding
30	g	Sunflower kernels
350	g	Wheat flour
50	g	Sun-dried tomatoes

Instructions for Sandwich bread III

To prepare the Sandwich bread III recipe, please follow these instructions:

Stir the yeast into lukewarm milk and stir with the other ingredients.

The dough is kneaded well and raised for a slight spot for 1 hour.

Reel the dough again and roll it to two sausages.

The sausages are pressed a little flat and the surface is scratched obliquely with a knife.

Raise again for approx. 45 minutes.

Brush the breads with egg and sprinkle a little Mediterranean salt.

The bread is baked at 180 degrees C. alm. Oven for 15-20 minutes at the bottom of the oven.

tips:
Good and healthy bread that saturates very well and is particularly suitable for sandwiches or buns with salad and cold cuts.

Sandwich bread III

Ingredients for Sandwich bread III

Instructions for Sandwich bread III

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