Flaxseed sesame bread

Ingredients for 1 servings:

• 50 g flaxseed
• 50 g sesame seeds
• 300 g wheat flour, fine, freshly ground
• 150 g spelt flour, fine, freshly ground
• 50 g wheat bran
• 1 point dry yeast
• 1 tsp sea salt
• 1 tsp honey
• 375 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

easy to make, variable in grains

All ingredients should be at room temperature, if possible. Lightly toast the flaxseeds and sesame seeds in a pan, then let them cool. Mix the flours, wheat bran, dried yeast, and salt well and knead with honey and water (add carefully; you may need more or less depending on the type of flour) until a smooth dough forms. This can be done with a mixer, but I prefer using my hands (to each their own). Now knead in the flaxseed and sesame mixture, except for 2 tablespoons. Let the dough rest until it has increased in volume. This usually takes 1–1.5 hours, but it depends on the ambient temperature. You can also let it rise “cold,” meaning in a container in the refrigerator overnight. After rising, knead the dough lightly again. Not too tightly, otherwise the loose structure will be lost. Place the dough in a baking pan (30 x 11 cm), brush with water, and sprinkle with the 2 tablespoons of flaxseed and sesame seeds. Now let it rise once more, covered with a cloth. Then score the surface lengthwise with a sharp knife. Bake in an oven preheated to approximately 200°C (top/bottom heat) for approximately 50 minutes. Optionally, you can place aluminum foil over the baking pan, depending on whether you want a firm crust (with foil) or not. Please check after approximately 40 minutes of baking, as oven power varies.