Quick wholemeal bread

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 125 g rye flour
• 125 g whole wheat flour
• 1 cube of fresh yeast, approx. 42 g
• 500 ml water
• 2 tsp salt
• 2 tbsp balsamic vinegar, dark
• 50 g chia seeds and/or flax seeds
• 100 g pumpkin seeds or walnut seeds

Instructions

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

very simple, with many possible variations, from a box shape

Mix all ingredients, except the seeds, and mix into a dough using a food processor or hand mixer. Then knead in the seeds. Line a loaf pan with baking paper. Pour the dough into the pan and place it on the center rack of a cold oven. Bake for one hour at 200°C (top/bottom heat). The yeast dough will rise while the oven is heating up, so do not preheat the oven. Let the bread cool before slicing, otherwise it will easily tear when cut. Note from Chefkoch.de: Because flaxseed contains a relatively high cadmium content, the German Federal Center for Nutrition recommends no more than 20 g of flaxseed per day. You should limit your daily bread consumption accordingly. Tip: I always freeze the bread sliced. To do this, I let it cool, cut it into slices, and place them separately in a freezer container lined with wax paper or baking paper. Cooling is important, because otherwise, ice will form on the slices during freezing, making the bread mushy when thawed. To defrost, simply use the microwave’s “steam” function and/or a toaster. Variations: I also mixed the flour with 200 g of rye flour type 1150, 100 g of flaxseed flour, 100 g of whole wheat flour, and 100 g of spelt flour type 1050. For this variation, I also added about 1 cup of water. The bread doesn’t rise quite as well, but it does develop an interesting nutty flavor.