Dustpan bread

Ingredients for 1 servings:

• 200 g rye flour (wholemeal)
• 200 g spelt flour (wholemeal)
• 200 g wheat flour (wholemeal)
• 20 g flaxseed
• 25 g sunflower seeds
• 15 g sesame seeds
• 15 g pumpkin seeds
• 15 g salt
• 1 pinch(s) of sugar
• 1 tsp, heaped bread spice mix
• 400 ml water, hot
• 1 tbsp baking malt
• 1 cube of yeast
• 125 ml olive oil, maybe a little more
• Butter, for the mold
• Flour , for the shape

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Combine the three types of flour in a bowl. Then add the flaxseed, sunflower seeds, sesame seeds, and pumpkin seeds, along with salt, sugar, and the bread spice. (I also added a pinch of savory.) Mix everything together well. Dissolve the malt in 400 ml of hot water and let it cool slightly. Dissolve the yeast cube in it and add the olive oil. Add the mixture to the flour and knead thoroughly with a hand mixer. You may need to add a little more flour and a dash of olive oil; the dough should no longer stick to the bowl and feel smooth. Butter and flour a bread pan. Knead the dough again on the work surface and form it into an oblong loaf. Place it in the pan and let it rise for 1 1/2 hours. Preheat the oven to 200°C. You can place a drip pan in the oven to allow for a good steaming later, while the bread is baking (for about 15 minutes, then open the oven to release the steam). The bread should be baked for 30 minutes at 200°C, then for 15 minutes at 150°C. It will be nice and fluffy.