Guty Carvajal explains how to make homemade wholemeal bread with oats, aromatic herbs and seeds. To accompany, onion compote and ginger.
Ingredients (2 people):
- 50 g wholemeal flour
- 25 g. oat flakes
- 2.5 g. fresh yeast
- 25 ml. milk
- 10 ml. hot water
- 5 ml. olive oil
- 5 g. aromatic herbs (thyme, rosemary, basil)
- 1/2 clove garlic
- 1 egg
- 2 years fennel seeds
- 5 g. sesame
- 5 g. Chia seeds
- 5 g. sunflower seeds
- olive oil
- 2 onions
- 25 g. grated ginger
- 1/2 tablespoon red miso paste
- olive oil
Bread baking utensils:
- 9 cm pot
Preparation of the recipe for bread with seeds and herbs with onion compote and ginger:
Prepare the pot by smearing it with olive oil inside and flour it with a little wholemeal flour.
Preheat the oven to 40 ° C.
Dissolve the yeast in warm water and milk.
Put the wholemeal flour and oatmeal in a bowl, make a hole on top. Season and pour the dissolved yeast. Knead by hand. Add a drizzle of olive oil. Roll into a ball. Cover the bowl with plastic wrap. Place the dough in the oven at 40ºC for 40 minutes to make it first fermentation.
Remove the dough from the oven and add the crushed garlic. Add thyme, rosemary and basil, all fresh and finely chopped. Add sesame, chia and sunflower seeds. Knead until all ingredients are well distributed. Make a ball and place it in the pot. Cover with plastic wrap and place the pan in the oven for 15 minutes to make second fermentation.
Remove the pan from the oven. Paint the top from the dough with a little beaten egg. Sprinkle with fennel seeds. Bake the bread inside the pot at 200 ° C for 15-20 minutes.
For compote, cut the onion into strips. Put it for poaching in a pan with a trickle of olive oil and salt. Add a little grated ginger. Let it cook slowly for 30-40 minutes. Turn off the heat and add the miso paste. Stir until well combined.
Disconnect the bread from the pan, cut it into slices and accompany them with onion compote and ginger.
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David from 55000 Recipes