Gabi'S Bread Recipe

Name: Gabi'S Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 tablespoons fresh yeast; 2 1/8 cups warm water; 1 tablespoon sugar; 2 cups plain flour; 4 7/8 cups rye flour; 2 1/16 cups wholemeal flour; 1 tablespoon salt; 1 teaspoon sugar; 5/8 cup warm water; 1/2 cup linseed; 7/8 cup sunflower seeds; 7 3/4 tablespoons sesame seeds

Servings: persons

1 2/3 tablespoons fresh yeast
2 1/8 cups warm water
1 tablespoon sugar
2 cups plain flour
4 7/8 cups rye flour
2 1/16 cups wholemeal flour
1 tablespoon salt
1 teaspoon sugar
5/8 cup warm water
1/2 cup linseed
7/8 cup sunflower seeds
7 3/4 tablespoons sesame seeds

1
Plan well in advance! At least 2 and a half days ahead of when you might want the bread, make the sourdough starter: dissolve the yeast and sugar in the warm water and pour into a large bowl. Gradually whisk in the flour to make a smooth batter. Cover and leave at room temperature for 24 hours.
2
Again mIx well and allow to rest for a further 24 hours. The result will be a fragrant, quite liquid, yeasty batter.
3
At least 7-8 hours before the starter is ready prepare the 'soaker', ie: soak the linseed in a cup of water.
4
Hours have gone by and you are almost at the crunch! The hard work starts here...
5
In a new bowl, mix all the dry ingredients: the 2 flours, sugar, salt, sunflower and sesame seeds. Add the starter, the soaker and the remaining warm water and start mixing and kneading. If you have a heavy duty mixer with a dough hook you can use it for the first couple of minutes. After that, I recommend you carry on kneading by hand onto a lightly floured surface. This is the only way to rightly gauge the dough consistency and the need, perhaps, to add a little more water. Keep going for a good 15 minutes. It is pretty hard work but ever so rewarding. I much rather be doing this than going to the gym!
6
Transfer the dough to a bowl, cover and let rise for 2 hours, after which, return it to the floured surface and knead again for a further 5 minutes. Shape the dough into 2 oblong loaves placed on top of a baking tray or into 2 loaf tins (i have tried both and I think the second solution works best although the final result might have less visual impact). Cover with oiled clingfilm and let it rise for 1 more hour.
7
Meanwhile preheat the oven to 220Cu00b0. Sprinkle some flour on top of the loaves and score them lengthwise. Bake for 45 minutes. Do not worry if the crust turns dark: it is in the nature of this bread. Allow to cool before slicing (if you manage!!!).
8
If wrapped inside a cloth, this bread will last for up to a week.

1468

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 2/3 tablespoons fresh yeast, 2 1/8 cups warm water, 1 tablespoon sugar, 2 cups plain flour, and more.

Yes, Gabi'S Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gabi'S Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions