Spelt buckwheat bread with chia seeds

Ingredients for 1 servings:

• 475 g spelt flour type 630
• 175 g buckwheat flour (wholemeal)
• 450 ml water, lukewarm
• 20 g fresh yeast
• 35 g chia seeds
• 30 g sunflower seeds
• 1 tbsp bread spice mix
• ½ tsp caraway seeds
• 15 g salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

For a loaf pan

Combine both types of flour in a bowl. Pour the lukewarm water over it, mix the fresh yeast with the water, and let it rise for 10 minutes. Then add the remaining ingredients and knead everything into a smooth dough. Cover and let it rise for 45 minutes. Knead the dough again. Pour into a greased loaf pan and let it rise for another 30 minutes. Preheat the oven to 220°C (top/bottom heat). Place an ovenproof dish filled with water on the bottom of the oven. Bake the bread for 10 minutes at 220°C, then reduce the temperature to 180°C and bake for another 30 minutes. After letting it rest for 10 minutes, turn the bread out of the pan and let it cool completely.