Wholemeal spelt bread with seeds

Ingredients for 3 servings:

• 400 g wholemeal spelt flour
• 150 g seeds, mixed, as desired
• 330 ml water, boiling
• 2 packets of dry yeast or 1 cube of fresh yeast approx. 42 g
• 1 tbsp apple cider vinegar
• 2 tsp sea salt
• 1 pinch(s) of sugar
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp, heaped fried onions (optional)
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pour boiling water over the seeds, soak for about 15 minutes, and then let it cool below 40°C to prevent damage to the yeast. If using fresh yeast, take 30 ml of the lukewarm soaking water and dissolve the yeast in it. Add the dried yeast directly to the flour. Then knead everything, including the water from the seeds, in the order listed above for at least 5 minutes. Spices and seeds (the amount should remain at 150 g) can be adjusted as desired. Personally, I usually prefer 50 g sunflower seeds, 25 g flaxseed, 25 g golden millet, 25 g unripe spelt, and 25 g buckwheat. Grease a loaf pan (26 cm x 11 cm) with butter. This will serve 3 people for about 3 days. Pour the slightly sticky dough into the loaf pan. If the dough is still too sticky, add a little spelt flour. Place the loaf pan on the oven rack in the center of a cold oven and bake at 200°C (top/bottom heat) for about 50 minutes. After 50 minutes, turn the bread upside down without the pan and bake for about 10 minutes in the turned-off oven to ensure the bottom is nicely browned. Let it cool in the open oven or try it lukewarm with butter or cream cheese.