Spelt bread with quinoa, amaranth, linseed and sweet lupin flour

Ingredients for 1 servings:

• 500 g spelt flour type 630
• 1 packet of dry yeast
• 4 tbsp, heaped sunflower seeds
• 4 tbsp, heaped quinoa, puffed
• 4 tbsp, heaped amaranth, puffed
• 2 tbsp flaxseed flour
• 2 tbsp sweet lupin flour
• 1 handful of walnuts, chopped
• 10 g salt
• 400 ml water, lukewarm
• 2 tbsp sunflower oil
• 1 ½ tsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

fast, juicy

Preheat the oven to 250°C. Add the ingredients one at a time to a mixing bowl and mix frequently with a tablespoon. Knead the sticky mixture by hand. Add a little flour if necessary. Line a loaf or cake pan with baking paper and pour in the batter. Spread the mixture evenly with a tablespoon. Place an ovenproof bowl filled with water on the floor of the oven and place a wire rack on the middle shelf. Reduce the oven to 200°C. Place the baking pan on the rack and bake the bread for about 60 minutes. If it has already reached a good brown color after 50 minutes, cover it with aluminum foil for the last few minutes. Turn off the oven after 60 minutes. Remove the bread from the baking pan, along with the baking paper, and return it to the oven. Leave the oven door slightly ajar and bake the bread in the open oven for another 10-15 minutes. The bread is very moist, tasty and, when wrapped in plastic wrap, still edible even after 2 – 3 days.