Juicy wholemeal spelt bread

Ingredients for 1 servings:

• ½ cube of fresh yeast
• ½ tsp honey (flower honey)
• 375 ml water
• 500 g wholemeal spelt flour
• 60 g sunflower seeds
• 60 g pumpkin seeds
• ½ tsp cumin or savory clover, black cumin
• 1 ½ tsp rock salt
• 1 tbsp apple cider vinegar
• 120 g low-fat curd cheese

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

baked in the Miele combi steam oven

Crush the fresh yeast with the blossom honey and dissolve it. Now add water to the dissolved yeast in the bowl and knead everything with spelt flour, sunflower seeds, pumpkin seeds, spices, sea salt and apple cider vinegar for about 5 minutes until you have a soft, supple dough. Place everything in a greased loaf pan. DGC: Automatic program for spelt bread or wholemeal bread (browning dark) / I then brown the bread for another 25 minutes with Fan Plus without moisture at approx. 200°C. Climate cooking: Cover the dough and let it rise for 30 minutes. 1 – 2 bursts of steam (after approx. 6 minutes and after approx. 15 minutes). Fan oven 190°C: 50-75 minutes (depending on how crispy you like the bread). Oven: Cover the dough and let it rise for 30 minutes. Fan oven 190°C / 50-75 minutes (depending on how crispy you like the bread). After baking, remove the dough from the loaf pan and let it cool. By the way, you can also mix sautéed onions, fresh herbs, carrots, sauerkraut or raw grated potatoes into this yeast dough.