Multigrain bread made with a food processor

Multigrain bread made with a food processor


Who does not love a new gluten-free bread recipe, practical and delicious as this one? By Chef Melissa Santos.


170 g natural low-fat yogurt
85 ml canola oil
3 eggs
1 pinch/es of salt
1 pinch/es of sugar
170 g Mix B - Bread-Mix
1 tbsp chia seeds
1 tbsp golden linseed
1 tbsp sesame seeds
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp baking powder
For sprinkling:
to taste golden linseed


  • Pre-heat the oven at 180°C. Grease a rectangular 25 x 12cm tin with canola oil.
  • Put the yogurt, oil, eggs, salt and sugar in the mixer or beater.
  • Beat for five minutes until the dough is smooth.
  • Next, add the Mix Pan Schär, the seeds and the baking powder.
  • Put in a tin and sprinkle golden linseed over it.
  • Bake in the pre-heated oven for approximately 40 minutes.
  • Tip: You can substitute the natural skimmed yogurt with coconut milk.
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