Chia spelt wholemeal bread

Ingredients for 2 servings:

• 50 g rye meal
• 50 g flakes (3-grain flakes), e.g. from Alnatura
• 50 g flakes (potato flakes)
• 25 g flaxseed
• 25 g sesame seeds
• 25 g sunflower seeds
• 40 g chia seeds
• 300 ml water, lukewarm, lukewarm
• 1 tsp salt
• 350 g wholemeal spelt flour
• 20 g salt
• 1 ½ tbsp oil
• 1 ½ bags of dry yeast
• ml water, lukewarm, lukewarm
• some honey

Instructions

Working time approx. 30 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 10 hours 40 minutes

For 2 loaves of bread

Make a soaking dough from the first 9 ingredients. Mix all ingredients together and let it soak for 4-8 hours at room temperature, preferably overnight. For the bread dough, mix the wholemeal spelt flour with yeast and salt, then add the soaking dough. Add the oil, honey, and water and knead into a firm (not dry) dough. Add more water if necessary. Cover and let rest for 10 minutes, then knead again. Form an oblong loaf of bread and roll in a seed mixture (sesame seeds, flax seeds, chia seeds, sunflower seeds). Place in a greased loaf pan and let rise in a warm place for about 1 hour. Preheat the oven to 250°C (top/bottom heat). Place a baking tray at the very bottom of the oven (for water). Place the bread pan in the oven, pour 300 ml of water onto the tray (careful! Hot steam!), and close the oven door immediately. Bake for 10 minutes at 250°C, then reduce the temperature to 180°C and bake for another hour. Remove the baking sheet with water for the last 10-15 minutes. Place the finished bread on a wire rack and spray with hot water. Let it cool.