Whole wheat, spelt and rye whole grain bread

Ingredients for 1 servings:

• 125 g wholemeal spelt flour
• 125 g wholemeal rye flour
• 400 g whole wheat flour
• 650 g water, lukewarm
• 1 cube of yeast
• 150 g oat flakes, wholegrain
• 3 tsp salt
• 1 tbsp sugar
• 3 tbsp apple cider vinegar
• some margarine
• Fat for the mold
• possibly oat flakes, whole grain for the shape and for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

a quick bread for every day

Grease a 30cm loaf pan and, if desired, sprinkle with some oats. Combine all three types of flour, the oats, salt, and sugar in a bowl and mix. Add the apple cider vinegar. Combine the water and yeast, add to the flour, and knead everything well with the dough hook of a hand mixer. Pour the dough into the prepared loaf pan and sprinkle with a few more oats, if desired. Place the pan in a cold oven. Set the oven to 200°C (top/bottom heat) and bake the bread for 60 minutes. The bread can be removed directly from the loaf pan. Let it cool completely on a wire rack.