Spelt-rye bread with seeds

Ingredients for 1 servings:

• 300 ml water, lukewarm
• 350 g spelt flour, possibly mixed with wheat flour
• 150 g rye meal
• 1 bag of dry sourdough
• 1 sachet of dry yeast
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tsp salt
• 75 g mixed seeds (chia seeds, flax seeds, sesame seeds, sunflower seeds)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 2 hours 50 minutes

delicious, rich bread, for the BBA

I always make my bread in a bread maker, so I can’t give you any information about rising and resting times. Pour the lukewarm water into the bread maker, then add the flour and rye bran. Add the dry sourdough starter, dry yeast, vinegar, oil, and salt to the mixture. If you like, you can add the seeds straight away; my bread maker makes a beep after thorough mixing, indicating that the seeds can be added. My bread maker is designed for 500-700g loaves. If you have a larger one, you can increase the quantities accordingly. Bake on the normal setting and on the dark setting; for me, the whole process (mixing, rising, baking) takes 2 hours and 40 minutes. This bread has become my favorite.