Quick favorite whole grain bread

Ingredients for 1 servings:

• 600 ml water, lukewarm
• 21 g yeast, fresh
• 1 tsp honey
• 3 tsp salt
• 2 tsp, heaped bread spice mix as desired
• 2 tbsp vinegar or lemon juice
• 200 g whole wheat flour
• 200 g wholemeal spelt flour
• 200 g wholemeal rye flour
• 1 tbsp flaxseeds as desired
• 2 tbsp oat flakes as desired
• Fat and flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

super easy, always works

Crumble the yeast into lukewarm (be careful, it shouldn’t be too warm!) water. Add the honey and mix with a fork. Combine the flour in a separate bowl. Add salt and, if desired, bread spice, and mix well. Add vinegar or lemon juice to the yeast water. Add the flour to the water and mix well with a dough hook. (I use my stand mixer for this, but a hand mixer also works well, as the dough is very soft.) Grease and flour a loaf pan. Sprinkle the bottom of the pan with flaxseed, if desired. Pour in the dough and sprinkle oats on top. Cut a slit lengthwise in the dough with a knife. Place the pan, along with a small bowl of water, on the oven rack on the second-to-lowest shelf of an unheated (!) oven. Bake the bread for one hour at 220-240 degrees Celsius. (I use the oven’s bread setting, starting at 240 degrees Celsius and reducing it to 220 degrees Celsius after about 30 minutes.) The bread develops a wonderful crust and is nice and moist inside. Remove the bread from the loaf pan and let it cool on a wire rack to prevent it from “sweating” in the pan.