John Myers
Ingredients for 1 servings:
- 1 kg wholemeal flour, e.g. 500 g spelt and 500 g rye wholemeal flour
- 900 ml water, lukewarm
- 1 ½ packets of dry yeast
- 300 g mixed seeds, e.g. 225 g sunflower seeds and 75 g flaxseed meal
- 5 tsp apple cider vinegar
- 4 tsp salt
- 1 tsp sugar
- 1 tsp bread spice mix
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes
simple, quick and delicious
This amount is for a large loaf pan. First, prepare the loaf pan—either grease and flour it well or line it with baking paper. Preheat the oven to 50°C. Combine all ingredients in a large bowl and knead thoroughly. The bread dough will have a sticky consistency. While kneading, make sure that no flour residue remains in the dough. Then pour the dough into the baking pan and spread it evenly. This is easiest if you moisten your hands with water beforehand. If you like, you can now score a small pattern into the dough with a knife. Now let the bread rest for 1 hour in the switched-off oven. Place a heatproof cup of water on the oven rack. After the resting time, the dough should have visibly increased in volume. The oven does not need to be preheated at this point. Bake at 220°C (top and bottom heat) for approx. 60 minutes. After baking, remove the bread from the pan immediately and brush the crust with a little water. Then let it cool on a rack.
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