Protein bread

Eiweissreiches-Suesslupinen-Schrot-Rezept-Eiweissbrot(for 2 small loaves)

450 g wholemeal rye flour
200 g wholemeal spelt flour
100 g sweet lupin flour
100 g sourdough
1 packet of dry yeast
2 tsp salt
750 ml water
1 tsp ground coriander
1 tsp whole caraway seeds

Put all the ingredients into a large bowl and using the mixer’s dough hooks, knead thoroughly for about 10 minutes. The dough should then be quite soft. Leave covered for about 2 hours in a warm place. Knead thoroughly a little more, then place in two small, greased loaf tins. Leave for another 30 minutes to prove. Then place in the oven preheated to 240°C with an ovenproof bowl of water. After 15 minutes, lower the temperature to 185°C and bake for a further 35 minutes.