Bread in the bread maker

Ingredients for 1 servings:

• 520 ml water, lukewarm
• 5 g sea salt
• 1 pack of sourdough, e.g. from Seitenbacher
• 200 g wheat flour type 405
• 100 g spelt flour type 630
• 50 g wheat flour type 1050
• 50 g rye flour type 1150
• 100 g wholemeal flour, e.g. spelt, rye or wheat
• 2 g dry yeast
• 2 tsp honey
• 25 g sunflower seeds, as desired
• 25 g pumpkin seeds, as desired

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 2 hours 55 minutes

5-minute preparation, BBA

Pour the lukewarm water into the bread baking pan, add the salt, stir in the liquid sourdough, add all the flours and the yeast. Simply add all the ingredients; no need to stir. If you like, add a total of 30–50 g of mixed seeds or just one type (I usually use 25 g sunflower seeds and 25 g pumpkin seeds) and put it in the bread baking pan. When the first stirring is done and no flour is visible in the dough, add a little honey (or just 1 tablespoon of sugar) to help the dough rise and activate the yeast. It’s super quick and delicious. We often eat it lukewarm, just with salted butter. Tip: If you don’t want to buy 500 different types of flour, you can also try two or three types first, for example, 250 g wheat flour 405, 100 g rye flour 1150, and 150 g wholemeal flour (wheat/spelt). If you use more than 50% rye flour, it is best to use two packets of sourdough.