Emmer wholemeal bread with almonds and pumpkin seeds

Ingredients for 1 servings:

• 40 g almonds
• 40 g pumpkin seeds
• 25 g flaxseed
• 100 ml lukewarm water for soaking
• 500 g wholemeal emmer flour
• 2 tsp, leveled salt
• 5 g dry yeast
• 40 ml apple cider vinegar
• 1 tbsp oil
• 400 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 55 minutes

Soak the almonds, pumpkin seeds, and flaxseeds in lukewarm water for 30-45 minutes. The soaking water will be almost completely absorbed. Then mix the flour with the salt and yeast and add to the soaked mixture. Add the wet ingredients and knead for 7 minutes until a smooth dough forms. Cover and let rise for at least 1-2 hours. Grease a loaf pan. Knead the dough briefly again and place it in the pan. Cover and let rise for another 30-60 minutes. Preheat the oven to 220°C (top/bottom heat). Bake the bread for 10 minutes at 220°C on the middle rack, then reduce the temperature to 200°C and bake for another 40 minutes. Remove the bread from the oven and immediately turn it out of the pan. Let it cool.