Wholemeal mixed bread with chia seeds

Ingredients for 1 servings:

• 330 ml water, lukewarm
• 21 g fresh yeast or 1 pkt. dry yeast
• 300 g whole wheat flour
• 100 g spelt flour type 630
• 100 g rye flour type 997
• 12 g salt
• 10 g baking malt
• 15 g liquid barley malt
• 70 g chia seeds
• 20 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

quick and tasty

This bread requires no pre-dough and is therefore relatively quick to make. First, dissolve the yeast in lukewarm water. Then, add all ingredients to a mixing bowl and knead the dough with a dough hook for 10 minutes on a low speed and then two minutes on a fast speed. The dough will be relatively firm, so a stand mixer is recommended, although a hand mixer is sufficient. The more thoroughly you knead it, the better the dough will rise. Cover the dough and let it rise for 30 minutes (dough rest). After the dough has rested, knead it briefly with your hands and form a loaf. The dough is firm enough to use a proving basket. If you don’t have a proving basket, you can of course use a greased loaf pan. Cover and let the dough rise for one hour (piece rest). Place an empty baking sheet on the lowest rack of the oven and preheat it to 240°C. Turn the dough out of the proving basket onto a baking sheet lined with parchment paper. If baking in a loaf pan, you can of course simply slide it into the oven. Make a 1.5 cm deep cut in the dough and lightly spray the surface with water. This will give it a nice shine. Pour a cup of water into the empty, preheated baking sheet. Be careful of the steam. Tip: Distilled water won’t leave limescale on the baking sheet. Now slide the bread into the second-lowest rack in your oven and reduce the temperature to 200°C. The resulting humidity will reduce the chance of cracking and create a nice crust. After three minutes of baking, wedge a wooden spoon between the oven door and bake for two minutes. This step is important for regulating the humidity inside the oven. Then remove the wooden spoon from the door gap and continue baking for another 45 minutes, until the bread has turned a hazelnut brown.