Superfood bread

Total time: 2hr 30m
Preparation Time: 15m

For 1 piece

Nutritional Information

Contains 246 Kcal, 9g Protein, 38g Carbohydrates, 6g Fat


  • Liquid
  • 2 tbsp birnel (pear syrup)
  • 3.5 dl lukewarm water
  • 2 tbsp sunflower oil
  • Dough
  • 220 g light spelt flour
  • 150 g wholemeal spelt flour
  • 150 g fine whole-grain rolled oats
  • 2 tbsp whole-grain rolled oats
  • 3 tbsp linseed
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 30 g dried blackcurrants
  • 1.25 tsp salt
  • To bake
  • a little wholemeal spelt flour
  • Utensils
  • For a frying pan with lid (can be heated to at least 240 degrees)

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  • Liquid

    Mix together the water, pear syrup and sunflower oil.
  • Dough

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the liquid, knead to form a soft dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
  • To bake

    Heat the frying pan for approx. 10 mins. in the lower half of an oven preheated to 240°C. Remove the frying pan, place the dough in the pan, sprinkle with a ittle flour, score a cross into the surface of the dough using a knife and bake for approx. 30 mins. Remove the lid and bake for a further 15 mins.
  • Prepare:

    If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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