Wholemeal spelt bread

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• 420 ml water, lukewarm
• 12 g salt
• 1 packet of dry yeast
• 150 g seeds, mixed as desired
• Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

very variable

Combine all ingredients, except 100g of the seeds, in a food processor and knead into a smooth dough. When it’s no longer sticky, it’s done. Let the dough rise until it has significantly increased in volume. Lightly grease a baking pan and sprinkle a few seeds on the bottom. Then pour in the dough and sprinkle with the remaining seeds. Fill an ovenproof bowl with water and place it on the bottom of the oven. Preheat the oven to 200°C (top/bottom heat). Once the temperature is reached, place the pan in the oven. Reduce the temperature to 180°C and bake the bread for 35 minutes. Tip: You can also use nuts, grated carrots, etc. instead of the seeds.