Shiso Bread

Ingredients and method

  • Baking shape 10x30 (without preheating)
  • 100g BIO rye flour type 1150
  • 300g organic wholemeal spelled flour
  • 100g organic wheat flour type 405
  • 1/2 teaspoon of roasted coriander seeds
  • 1/2 teaspoon caraway seeds
  • 3 tbsp organic spelled flakes tender
  • 1tbsp sunflower seeds

Mix the seeds and spelled flakes, add to the mixing bowl together with the same rights.

  • 500ml water (40 degrees)
  • 3 level teaspoons of sea salt
  • 1 tablespoon of sugar
  • 10 Shiso Leaves Green (or alternatively 2 cups Tahoon Cress for Tahoon bread)
  • 1 teaspoon vinegar essence 25%

Mix vigorously.

  • 1 cup of fresh yeast 42g.

Stir in with a spoon. Add to the flour mixture and stir well. Line the mould with baking paper. 

Oven settings:

  • Upper and lower heat.
  • 200°C.
  • 65 minutes in the middle rail.
  • Do not preheat the oven!
  • Start baking immediately!

Shelf life: When wrapped and refrigerated is 1 week. It is perfect for baking and toasting. 
Preparation time: 10 minutes
Baking: 65 minutes
Allergens: lactose-free. Contains gluten (wheat)

Recipe: Marcel Thiele

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