Bread with whey and almonds

Ingredients for 1 servings:

• 100 g rye flour, type 1150
• 100 g spelt flour, type 1050
• 300 g wheat flour, type 405
• ½ pack of dry yeast
• 1 handful of almonds, salted, chopped
• 1 handful of flaxseeds, crushed
• 2 tsp salt
• 1 tbsp sugar
• 300 ml whey
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Mix all dry ingredients thoroughly. Heat the whey and gradually add it to the flour mixture. Knead the dough for at least 10 minutes, cover the dough with a cloth, and let it rise in a warm place for 30 minutes, until it has roughly doubled in size. Do not knead again; instead, form it into a loaf with floured hands and place it on a baking sheet lined with baking paper. Let it rise for another 20 minutes. In the meantime, preheat the oven to 220°C. Score your dough and spray it with water. Place a small bowl of hot water in the oven and bake the bread for about 45 minutes. After about 10 minutes, reduce the temperature to 190°C. For a nice crust, brush the surface with olive oil after baking.