Fitness wholemeal bread

Ingredients for 1 servings:

• 450 ml water, lukewarm (not warmer than 38 degrees!)
• 1 packet of dry yeast or 1 cube of fresh yeast
• 1 tsp salt
• 150 g seeds, kernels or nuts (e.g. chia seeds, flax seeds, sunflower seeds, walnuts)
• 500 g wholemeal spelt flour
• 1 tbsp vinegar, e.g. apple cider vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Makes approx. 1 kg wholemeal bread, vegan

Pour the water into a mixing bowl and add the yeast, salt, and vinegar. Mix with a spoon until the yeast is dissolved. Then add the seeds, kernels, or nuts, and the flour to the bowl and mix everything into a dough using a hand mixer (dough hook). The dough should be sticky and moist. If it seems too dry, simply add a little more water – this will make the bread moister later! Pour the dough into a lightly greased bread pan (mine is 30 cm long) and spread it evenly. Then let the dough rise in a warm place for about 20-30 minutes (I preheat the oven to 50 degrees Celsius and let the bread rise in the oven). When the surface of the dough looks smooth and slightly puffy, you can turn on the oven and bake the bread at about 180 degrees Celsius (top/bottom heat) for about 55-60 minutes. After 50 minutes, do a first test with a long wooden skewer. There should be no dough left on the loaf when you pull it out. Finally, remove the whole-wheat bread from the oven and let it cool slightly in the pan until it can be easily removed. Let it cool completely on a wire rack.