Spelt-rye-wheat mixed bread with seeds

Ingredients for 1 servings:

• 1 cup spelt flour or wholemeal spelt flour
• 1 cup rye flour
• 1 cup wheat flour or whole wheat flour
• 1 cup of water or a little more
• 1 packet of dry yeast or 1/2 packet of fresh yeast
• 2 tbsp seeds (flax seeds, sunflower seeds, etc.)
• 1 tsp salt
• 1 tbsp oil

Instructions

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

for the bread maker

This bread is very easy to make: Pour 1 large cup of warm water into the bread maker. Add 1 large cup each of the different types of flour, the seeds, and the dry yeast (1 cup contains approximately 200 g). If I use fresh yeast, I dissolve it in the water. Add oil and salt and set the bread maker to “dough.” I don’t bake the bread in the bread maker because it won’t hold its shape well. Preheat the oven to approximately 200°C (top/bottom heat) in advance. Line a saucepan with parchment paper. Once the program has created the dough, pour it into the pan and bake for approximately 30 minutes at 200°C (400°F). Then place it on the wire rack with the paper on it and bake for another 30 minutes at 180°C (350°F). The pan helps the bread achieve a nice, round shape. If that’s too much work for you, you can, of course, bake it in the bread maker. Or you can knead the dough yourself.