John Myers
Ingredients for 1 servings:
- 250 g spelt flour (wholemeal)
- 150 g amaranth, freshly ground (fine)
- 250 g spelt flour, T 630
- 10 g salt
- 1 cube of yeast
- 1 tsp sugar
- 1 tbsp water
- 30 g flaxseed, up to 60 g
- 450 ml water, lukewarm
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
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Mix together the yeast, sugar, and 1 tbsp of water and let stand for 10 minutes until bubbles form. Mix all ingredients together and knead slowly with the dough hook for at least 5 minutes until the dough comes away from the bowl. Pour into a greased baking pan and smooth it out with a damp dough scraper. Sprinkle with linseed and sesame seeds and press down lightly. Cover and let rise for 20 minutes until the volume has increased significantly. Bake in a preheated oven at 250°C (top/bottom cooking) on the 2nd shelf from the bottom for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for a further 25-30 minutes (20 minutes is enough in my oven).
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