two breads
(I lowered all amounts by 10% to fit into the Standmixer)
TM6 (only used to grind seeds)
360g flax
90g buckwheat
grind 30 seconds, speed 9
transfer to stand mixer metal bowl (put on scale)
add to standmixer bowl
110g Amaranth flour
360g sunflower seeds
160g pumpkin seeds
125g sesame seeds
80g Psyllium Husk
80g Psyllium Husk
100g chia seeds
55g Hemp shells
2 Ts salt
2 Ts Brotgewürz
with K-Haken
mix 1 minute, speed 4
boil 1.1 l spring water
oil the two baking forms (one large and the yellow one)
AND cut parchment paper to sides
AND cut parchment paper to sides
preheat oven to 200C (395F)
————–
add 3 TBSP Tahini ( if not semi-liquid, previously softened in a bit of hot water)
2 minutes, speed 3
weigh 510 g of boiling water into large glass measuring cup
add to stand mixer
2 minutes, speed 4-6 (cover opening to prevent dough spilling out)
weigh again 510 g of boiling water into large glass measuring cup
add to stand mixer while in operation
2 minutes, speed 4-6 (cover opening to prevent dough spilling out)
transfer to forms
press dough into form
make deep incision in center, soften edge with finger !!!!
bake 65 minutes at 200C (395F)