Wholemeal spelt bread with poppy seeds and grains

Ingredients for 1 servings:

• 500 g spelt flour, wholemeal
• 100 g sunflower seeds
• 50 g poppy seeds, ground
• 20 g flaxseed
• 50 g cereal flakes (5-grain flakes)
• 1 tbsp salt
• 400 ml water, lukewarm
• 42 g yeast (1 cube)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

a very grainy bread, easy to bake and great tasting.

Mix the spelt flour with the salt, yeast, and seeds. The amount of seeds can be varied as desired; you can also add pumpkin seeds or other seeds if desired. Using the lukewarm water, make a smooth dough, which is then placed in a warm place to rest for 30 minutes. Then knead the dough thoroughly and shape it into a loaf of bread. I personally like to bake it in a loaf pan, as it doesn’t dry out as much during baking and is easier to slice later. Place the loaf in the oven at around 35°C for 30 minutes to proof and rise. Then bake the loaf at around 200°C for another 50 minutes, and you have a delicious loaf of bread.