Moist sunflower seed bread with turmeric

Ingredients for 4 servings:

• 400 g spelt flour
• 400 g rye flour
• 640 ml water
• 3 tsp, heaped salt or sea salt
• ½ pack of baking powder
• 1 packet of dry yeast
• 4 handfuls of sunflower seeds
• 1 tsp thyme
• 2 tsp, heaped turmeric
• 1 pinch of caraway seeds
• 1 pinch(s) nutmeg
• 1 tbsp maple syrup, to taste
• 2 tsp, heaped honey
• 1 tbsp olive oil
• 1 tbsp vinegar, e.g. apple cider vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

without wheat flour, without sugar

Place all ingredients in a bowl and mix. Then knead, either with a mixer or by hand. The mixture will be slightly sticky. Place the bowl with the dough in a warm place for about two hours. I used an aluminum mixing bowl and placed it in the oven at 30-40 degrees Celsius. The dough will double in size, so use a sufficiently large bowl. After the dough has risen, don’t knead it too much, just scrape it into the baking pan. I didn’t have a bread pan, so I used a cake pan instead. Rub the pan with olive oil and a paper towel beforehand and place the bread on the lowest rack in the oven at 200 degrees Celsius for one hour. Then let the bread cool and enjoy.