Grain bread with spelt flour

Ingredients for 1 servings:

• 500 g spelt flour (type 630)
• 350 ml water, lukewarm
• 2 tsp salt
• 1 packet of dry yeast or equivalent fresh yeast
• 150 g mixed seeds (e.g. sunflower seeds, pumpkin seeds, linseed, sesame, oat flakes, nuts, etc.)
• Flour for the bowl

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

very tasty and juicy, without sourdough

Mix the flour with the yeast, mix in the mixed grains and salt with a food processor, and gradually add the lukewarm water. Knead the dough for at least 5 minutes. It should not be too sticky and should easily pull away from the sides of the bowl. Place the dough in a floured bowl, cover, and let it rise in a warm place until it has increased in volume. This will take about 1-1.5 hours. Line a loaf pan with baking paper. Using a spatula, transfer the well-risen dough into the lined pan. Be careful, the dough may be a little stickier at this point; this is normal. It doesn’t need to be kneaded any further. If you like, you can sprinkle a few more grains on top. Bake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes, depending on how brown you like it. Let the finished bread cool on a wire rack.