Fine seeded bread without rising time

Ingredients for 1 servings:

• 200 g wheat flour
• 300 g wholemeal spelt flour
• 1 bag(s) of dry yeast
• 2 tsp salt
• 2 tsp brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp hemp oil
• 120 g seeds, e.g. 30 g each of linseed, pumpkin seeds, sunflower seeds and sesame
• 500 ml water, lukewarm
• 30 g butter for the mold

Instructions

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

for a loaf pan

Preheat the oven to 200°C fan/convection oven. Thoroughly grease a loaf pan with butter, using more butter if necessary. If you’d like the seeds on the outside of the bread as well, sprinkle them over the pan. Combine 100 ml of water with the sugar in a mixing bowl and dissolve the dried yeast in it. Meanwhile, combine the salt, vinegar, and oil with the remaining water and pour this into the bowl. Add the seeds and stir briefly. Combine the wheat flour and wholemeal spelt flour in the bowl and mix thoroughly with a wooden spoon. If the batter is too runny, you can add a little more wholemeal spelt flour; however, the dough shouldn’t be too dry. Pour the batter into the baking pan. The batter doesn’t need to rise! Place a heatproof bowl of water in the oven. Bake the bread on the rack in the lower third of the oven for about 10 minutes, score the top lengthwise with a sharp knife, and bake for another 35 minutes. Carefully remove the bread from the pan and bake for another 15 minutes on the baking rack. Note from Chefkoch.de: Because flaxseed contains relatively high levels of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.