Moist wholemeal bread without kneading

Ingredients for 1 servings:

• 750 g flour (wholemeal, e.g. 550 g spelt + 200 g wheat)
• ½ cube of yeast
• 1 cup of yogurt
• 1 tbsp salt
• 1 cup oatmeal
• ½ cup seeds (e.g. flax seeds, sunflower seeds, pumpkin seeds, sesame, walnut)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Tastes so great that it’s even on my friends’ birthday wish lists

Place the ground grain in a bowl and make a pre-dough in a well with a little (approximately 600 ml) of lukewarm water and the yeast. Let it rise for 15 minutes. Mix all of the remaining ingredients and the remaining water with the pre-dough. The dough should just be easy to stir by hand with a wooden spoon. Let it rise for 45 minutes. Stir the dough again and pour it into the greased tin. Let it rise for 10 minutes. Bake in a preheated oven at 195°C (fan oven) for about 55 minutes. Tips for better results: The softer the dough, the moister the bread will be. However, if the bread becomes sticky, the dough was too thin. If excessive air bubbles have formed in the finished bread, or if the top even lifts off, the dough was too thin or it rose in the tin for too long. To clean the bowl, fill it with a little water, close the lid tightly, and shake. Otherwise the dough will stick to a brush or dishcloth.