Wholemeal bread with pumpkin, sunflower and linseed seeds

Ingredients for 2 servings:

• 500 g whole wheat flour
• 500 g wholemeal spelt flour
• 1 cube of yeast
• 1 cup pumpkin seeds
• 1 cup sunflower seeds
• 1 cup flaxseed
• 250 ml buttermilk
• 500 ml water, lukewarm
• 1 ½ tbsp, leveled salt
• 1 tbsp olive oil or other oil
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

with spelt and bran flour

The cups are small cups. First, mix all the dry ingredients well in a bowl. Dissolve the yeast in the water until completely dissolved. Then, first stir in the buttermilk into the dry ingredients, followed by the oil and gradually add enough yeast water to form a nice dough that isn’t too moist. Knead the dough for 10 minutes, either with the dough hook on a hand mixer or with a food processor. Place the dough in the bowl on the lowest rack in the oven at 50 degrees Celsius and let it rise until it has tripled in size. Then remove it from the oven and immediately heat the oven to 220 degrees Celsius. Knead the dough again briefly and place it in two lightly greased loaf pans. Alternatively, you can also form two loaves and line them with baking paper. Score the dough in the middle about 2 cm deep and let it rise again until it reaches the baking temperature. Then bake on the middle rack for 10 minutes and then finish baking at 200 degrees Celsius for about 35-40 minutes. This bread always turns out well. You can also pour the dough into a single loaf pan and use the remaining dough to make whole-wheat rolls. I freeze most of it after baking, so I always have fresh bread at home. If you like, you can also use home-ground wheat instead of plain flour.