Chia spelt wholemeal bread with walnuts, yogurt and flaxseed

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 100 g gluten (wheat gluten powder)
• 2 tsp salt
• 40 g walnuts, crumbled
• 20 g chia seeds
• 10 g flaxseed
• 10 g pumpkin seeds
• 200 g natural yogurt, low-fat
• 180 ml water, lukewarm
• 1 packet of dry yeast
• some honey
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

fluffy, soft, versatile and simply delicious bread for a healthy diet

Combine the first seven ingredients in a bowl and mix. Add the dried yeast to the lukewarm water, add honey, and mix. Add the yeast mixture and yogurt to the flour mixture and knead for about 5 minutes. If the dough still sticks to your hands, add a little more flour. Cover the dough and let it rise in a warm place for at least 30 minutes. Then knead again. Preheat the oven to 170°C (top/bottom heat). Grease a baking pan. Shape the dough into a loaf and place it in the baking pan, brush with a little water, and cut it lengthwise. Bake the bread in the hot oven for about 40 minutes. After the time has elapsed, test for doneness and bake in the oven a little longer if necessary. The type and amount of seeds, grains, and nuts can, of course, be varied as desired. This recipe is based on toffeecoffee’s “Anna’s Crispy Whole Grain Yogurt Bread.”