John Myers
Ingredients for 1 servings:
- 800 g spelt, ground
- 200 g millet, grind
- 50 g sesame seeds, unpeeled and ground
- 50 g flaxseed, grind
- 50 g amaranth, ground
- 760 g mineral water, carbonated, medium
- 2 bags of dry yeast, for 500 g each
- 3 tsp salt
- 1 pinch(s) of raw cane sugar
- 4 tbsp sunflower oil
- 50 g sunflower seeds, whole
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 4 hours 20 minutes
egg-free, dairy-free, vegan
Combine all dry ingredients in a large mixing bowl, gradually add the water, and cook on high for about 8 minutes. Add the oil and cook on high for another 2 minutes. Transfer to a 35 cm loaf pan lined with baking paper, press down firmly, and let rise, covered, in a preheated oven (preheated to 50°C) or at room temperature. Once the dough has visibly risen, transfer to a cold oven and bake at approximately 150°C for about 100 minutes. Carefully remove from the pan, brush the baking paper all around with oil, and bake at the same temperature for another 10 minutes. My own recipe.
Facebook Comments