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Bread with oat, linseed and chia


Mix the lukewarm water with coconut blossom syrup and yeast in a bowl and set aside.

Use a large bowl to mix the flour, oatmeal, chia seeds, linseed and salt together. Pour the yeast water in and mix with a fork. Cover the bowl with a dishcloth and let the yeast dwell for a few min.

Lightly sprinkle a work surface and your hands with flour and knead the dough with your hands, the dough will be quiet sticky. Put the dough back into the bowl, cover with a dishcloth and leave in a warm place for 1 ½ hours until it has doubled in volume.

Knead the dough again on a flour dusted surface for 30 sec. and place it back into the bowl, cover with a dishcloth and leave for another 40 min. to rise.

Preheat the oven to 250 °C. Place the roasting pan in the oven to preheat.

Put a dash of olive oil in the roasting pan and place the dough in the roasting pan. Dust the dough with a little flour and, if desired, cut the surface crosswise with a sharp knife. Cover the pot with a lid and bake the bread in the oven for 30 min. Remove the lid from the pot and bake at 220 °C for another 15 min. Remove the pot, allow to cool slightly and let the bread cool on a wire rack.

Rapunzel Products

1201155 Dry yeast
603020 Chia seeds
1400880 Coconut blossom syrup
600580 Linseed brown
1000790 Olive oil mild extra virgin
1200135 Atlantic sea salt fine
1400291 Sugar cane molasses

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