Spelt and millet wholemeal bread

Ingredients for 1 servings:

• 100 g millet
• 300 g water
• 500 g wholemeal spelt flour
• 1 cube of fresh yeast
• 12 g salt
• 250 g water
• Flour
• Fat
• Oat flakes, for the baking dish,

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

very juicy, stays fresh for a long time

Cook the millet in 300 ml of water until soft (bring to a boil, let it swell for 40 minutes) and let it cool. Dissolve the yeast and salt in 250 ml of warm water, stir in the flour and millet and knead for 8 minutes. Cover the dough and keep warm for 30 minutes. Grease a loaf pan (20 cm long, king cake pan, etc.) and sprinkle with oatmeal. Knead the dough again and shape into an oblong loaf with a little flour. Place the dough in the pan. Preheat oven to 240 °C (top/bottom heat) and place a bowl of water in the oven. Cover the baking pan again and keep warm for 20 minutes. Prick the dough several times with a fork and spray with water. Bake the bread on the second baking rack from the bottom for 20 minutes at 240 °C, then reduce the heat to 190 °C and bake the bread for a further 40 minutes.