Wholemeal oat bread with sunflower lecithin

Wholemeal oat bread with sunflower lecithin

What does the sunflower lecithin do with the bread?
Lecithins in pastries are responsible for a better distribution of the individual components such as fat and sugar in the mass. At the same time, they enable better processing properties and even browning of the baked goods. The use of lecithin in baking improvers strengthens the gluten network when preparing the dough. In combination with proteins, the lecithin offers improved water retention in the dough structure and thus improved freshness.


- 250g oatmeal
- 500g wholemeal rye flour
- 250g spelled flour type 630
- 1 packet of sourdough extract
- 2 packets of baker's yeast
- 1 tsp sunflower lecithin
- 2 heaped tsp salt
- 750ml lukewarm water


Place all dry ingredients in the food processor fitted with the dough hook. Knead on a low speed and slowly add the water. Then knead for another 3 minutes on medium speed. Let the dough rise at room temperature overnight. The long rising time makes the bread more digestible. Preheat the oven including the bread pan to 220 degrees. Sprinkle some spelled flour over the dough and then loosen it from the edge with a spatula. Now let it rest again during the preheating time. Remove the pot from the oven and add the dough. Bake for 1 hour at 220 degrees. Tip: After 55 minutes, take a look to see how dark the crust is. Adjust the baking time accordingly. Finished!
If you don't have a bread pan, you can also make this in a bread pan.

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