Urmeli's quick, delicious everyday bread

Ingredients for 1 servings:

• 375 g spelt flour
• 125 g wheat flour
• 300 ml malt beer
• 100 ml water
• 1 packet of dry yeast
• 1 tbsp beet syrup
• 1 tbsp quark or yogurt
• 1 tsp, leveled herb salt
• ½ tsp salt
• 2 tsp spice mix (bread spice)
• 1 pinch of coriander
• 1 pinch(s) fenugreek
• 3 tbsp poppy seeds
• 2 tbsp chives
• oatmeal

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

without sourdough, delicious, fluffy, with a crispy crust

Mix the malt beer with water and heat briefly in the microwave. Stir in the dried yeast along with the sugar beet syrup and let it rise for 20 minutes. Line a loaf pan with baking paper and sprinkle some oatmeal on the bottom of the pan. Combine the flour, all spices, quark, chives, and poppy seeds in a large bowl. Pour the yeast mixture into the flour mixture and mix everything well with the dough hook of a mixer for about 10 minutes. Pour the rather sticky dough into the loaf pan and spread it evenly, sprinkle with oatmeal, cover, and let it rise for another 15 minutes. Score the bread diagonally several times. Place a bowl of hot water on the floor of the oven and bake the bread at 220°C (top/bottom heat) for 50-55 minutes. Remove from the pan, tip it out of the pan, and let it cool. Tip: I always let the yeast rise like this: Preheat the oven to 50°C for 5 minutes, then turn it off and let the yeast rise in the residual heat. I then let the dough rise for another 5 minutes in the residual heat, but leave it outside for the remaining 10 minutes, since I have to preheat the oven to 220°C. I always bake the bread in my oven using the bread baking setting at 220°C. If you have this setting, you should select it.