Rustic farmer's bread

Ingredients for 1 servings:

• 100 g whole wheat flour
• 100 g wholemeal spelt flour
• 200 g wheat flour
• 100 g rye flour
• 400 ml water
• some honey
• 1 tbsp salt
• some sunflower seeds
• some pumpkin seeds
• some sugar
• 1 packet of dry yeast
• Flour for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

with a great crust and fine crumb

Activate the yeast by mixing it with a little warm water and honey; a light foam will form on top of the water. The water should not be hot, as this will destroy the yeast. Combine the different types of flour, salt, optionally seeds, and sugar in a mixing bowl and add the activated yeast. Knead in a food processor on low speed (or by hand), gradually adding warm water. Let it knead thoroughly for about 10 minutes. The dough is ready when it no longer sticks to the bowl. Add a little more flour if necessary. Place the dough in a bowl, cover, and let it rise in a warm water bath (not hot!) or in the oven at a maximum of 50 degrees Celsius for 1 hour. The dough should now have risen approximately twice its size. Preheat the oven to 200°C (top/bottom heat). Shape the dough into a nice loaf and rub it all over with flour. Make 2-3 cuts in the top and sprinkle with seeds, if desired. The dough doesn’t need a second rise; it can go straight into the oven. Bake the bread at 200°C for 1 hour using top/bottom heat, with a bowl of water in the oven. This baking time will create a crispy crust that gives the bread a wonderful flavor.