Chrissi's favorite bread

Ingredients for 1 servings:

• 230 g wholemeal wheat flour or wholemeal spelt flour
• 180 g spelt flour type 1050
• 100 g spelt flour type 630
• 2 tsp salt
• 1 tsp honey
• ½ cube of fresh or dry yeast
• 400 ml water, warm
• 50 g flaxseed
• 65 g sunflower seeds
• 65 g pumpkin seeds
• Flour for the bowl

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

Whole grain, spelt, grains

Mix the dry ingredients. Mix the yeast and honey in the warm water. Then, using a food processor, knead the yeast and water mixture with the dry ingredients for about 5-8 minutes. Pour into a large, floured bowl, cover, and let it rise slowly in the refrigerator overnight, or in a warm water bath or in a warm place until the dough has doubled in size. Knead the dough again and shape it into one or two small loaves. While the oven preheats to 240°C (top/bottom heat), let it rise again. It’s best to preheat a baking tray on the stovetop over low heat, then place the loaves on it, score them with a sharp knife, spray them with water, and cover and let rise until the oven reaches 240°C (top/bottom heat). Pour a cup of water onto the bottom of the oven, place the loaves in the oven, and bake for 10 minutes at 240°C (top/bottom heat). Then reduce the temperature to 180-190°C and bake for another 50 minutes. Let cool on a wire rack.