46 kg of bread per capita are bought in Germany approximately annually. This corresponds to a weight of 1,793,000 tons of bread! Quite a lot, but after all, it’s not for nothing that we’re the world champion in bread eating!
With around 300 types of bread that can be bought from our bakers, there is something tasty for everyone, from black, mixed and spelled bread to simple wheat breads and toasts to protein bread. However, if you would like to determine yourself what goes into your bread, you should definitely throw your favorite apron and bake bread yourself!
Apart from the fact that baking yourself is much cheaper than buying it from the bakery next door, baking is great fun and the bread can be changed again and again every time.
A pleasant side effect, when kneading the dough, pent-up anger, frustration or anger can be let out properly!
A bread maker or other unusual kitchen appliances are also not required. Of course, the dough takes some time to go, but baking is definitely not complicated! The extra ingredients in the dough such as nuts, kernels or even dried fruits such as cranberries can vary individually depending on your mood and, before baking, if you like, you can also add bread with coarse salt, almond chips or other nuts, poppy seeds, sesame or Caraway seeds are decorated. The scent when the bread in the oven is slowly baking – divine! So, off to the kitchen and let’s go baking!
Recipe for spice bread (gluten free)
- 500 g buckwheat flour
- 1 teaspoon Baking powder
- 1 packet of dry yeast
- 1 tsp honey
- 35 g chia seeds
- 100 g sunflower seeds
- 4 tbsp sunflower oil
- 1 tablespoon of vinegar
- 1 1/2 to 2 tsp salt
- 4 tsp Young Kitchen bread spice
Let the chia seeds swell in a cereal bowl with enough water. Dissolve the dry yeast with the honey in 500 ml of lukewarm water. Mix the flour, baking powder and 80 g sunflower seeds in another bowl. Gradually add the flour mixture together with the chia seeds to the yeast and stir with the hand mixer (with dough hook). Knead in 2 tablespoons of sunflower oil and 1 tablespoon of vinegar. The dough should be relatively viscous and never too firm. Otherwise just add a little water.
Rub out a tin with a little sunflower oil, pour in the dough, smooth out and drizzle with 2 teaspoons of sunflower oil. Due to the box shape, the dough is enclosed on almost all sides and moisture can only escape upwards, so the bread remains super juicy. Then slice the bread lengthways and sprinkle with the remaining sunflower seeds.
Preheat the oven to 200 ° C (fan oven) and bake the bread for 10 minutes. Then regulate the temperature to 175 ° C (circulating air) and bake for another 50 minutes.
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