Grain-nut-caraway bread

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 400 g spelt flour type 630
• 250 g wheat flour type 405
• 50 g grape seed flour
• 560 ml water, lukewarm
• 1 tsp sugar
• 1 cube of fresh yeast
• 20 g salt
• 20 g baking malt, homemade
• 40 g margarine
• 1 handful of pumpkin seeds
• 8 thick hazelnuts
• 2 tsp caraway seeds
• 1 tsp coriander

Instructions

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

Place the weighed flours in a mixing bowl, mix, and make a fist-sized well in the center. In a small cup, thoroughly mix the fresh, crumbled yeast with a little lukewarm water and the teaspoon of sugar. Pour into the well, lightly cover with flour, and let rise for 10 minutes. Meanwhile, weigh all the remaining ingredients, add them to the bowl, and knead in the food processor on low speed for 10 minutes. Let the dough rest for 3 minutes and then knead for another 1 minute. Grease a large loaf pan and dust with a little flour. Pour the finished dough into the prepared loaf pan. Cover with a damp, clean tea towel and let rise for 15-20 minutes at 70°C. Once the dough has risen enough, remove the tea towel and bake the bread in the oven at 200°C (top/bottom heat) for about 60 minutes. Other seeds or nuts can also be used. The bread tastes delicious with or without caraway seeds! I use a kneading machine to knead the bread dough, but you can also knead the dough by hand.