Wholemeal spelt bread

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• ½ cup groats (spelt wholegrain groats), from the health food store
• ½ cup water
• 70 g sesame seeds
• 70 g flaxseed
• 70 g sunflower seeds
• 70 g pumpkin seeds
• 3 sachets of dry yeast
• 2 tbsp sugar
• 1 ½ tsp salt
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Whole grain spelt

Cook the whole-grain spelt groats with half a cup of water and two tablespoons of vegetable stock for 3-4 minutes. Combine the flour, seeds, dry yeast, sugar, and salt in a large bowl. Pour the hot spelt groats on top, then add the olive oil and apple cider vinegar. Then add about 600 ml of warm water and stir until everything is combined. Don’t let the dough become too runny. Grease the baking pan with olive oil and sprinkle with sesame and sunflower seeds. Add the dough and cover with a tea towel. Place in a cold oven and let it rise for half an hour. Remove the towel, set the oven to 175 degrees Celsius, and bake the bread for one hour. Immediately remove the bread from the baking pan and let it cool on a rack. Tip: The bread will keep wonderfully for about a week if you wrap it in a tea towel after it has cooled.