Admiral's wholemeal bread

Ingredients for 1 servings:

• 500 ml water, warm
• 1 cube of yeast
• 300 g wholemeal spelt flour
• 200 g whole wheat flour
• 5 tbsp balsamic vinegar
• 2 tsp, heaped sea salt
• 1 tbsp bread spice mix
• 150 g sunflower seeds, or ingredients as desired
• 2 tbsp beetroot, if you like it

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Super fast and stays fresh for 1 week

Pour the water into a bowl, crumble in the yeast cube, and mix with a hand whisk until the yeast has dissolved, which takes about 20 seconds. Then add the first half of the flour and mix with a hand mixer. Stir in the second half of the flour. Add the other ingredients and mix well. We now have a soft dough. There shouldn’t be too much sticking to the dough hook; that’s when it’s done. The dough doesn’t need any rising time. Pour it into the greased pan and spread it out a little. Sprinkle with seeds and place in an oven preheated to 180 degrees Celsius for about 50-60 minutes. You can use any seeds, sun-dried tomatoes, onions, or a mixture. The sky’s the limit. All other types of flour can be mixed, too. I roast half of the sunflower seeds; this gives them a delicious aroma. The bread stays fresh for a very long time.