Trail mix bread

Ingredients for 1 servings:

• 330 g spelt flour type 1050
• 200 g whole wheat flour
• 200 g wholemeal spelt flour
• 2 tbsp balsamic vinegar
• 1 tsp, heaped salt
• 20 g fresh yeast
• 500 ml water, lukewarm
• 200 g trail mix or another nut and fruit mix

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes

Wholemeal bread with delicious nuts and dried fruits

First, dissolve the yeast in lukewarm water. Combine all flours, balsamic vinegar, and salt in a mixing bowl. Add the yeast mixture. Knead for about 10 minutes using a food processor or the dough hook of a hand mixer. The dough should be soft but no longer sticky; add a little more flour if necessary. Cover the dough and let it rise in a warm place for 1 hour. The dough will have significantly increased in size (more than doubled in size). Then knead the dough again and add the trail mix, kneading until it is evenly distributed throughout the dough. Grease a baking pan well—the bread can certainly be baked directly on a baking sheet without a baking pan. Preheat the oven to 220°C (top/bottom heat). Pour the dough into the baking pan and cover again. Let it rise until the oven is hot. Once the oven has reached baking temperature, pour a cup of water onto the bottom of the oven and place the bread in the oven (second rack from the bottom, depending on the oven). Bake the bread for 20 minutes at 22°C, then reduce the temperature to 200°C and bake for another 30 minutes. Remove the bread from the oven and let it cool.