Hearty spelt bread

Ingredients for 1 servings:

• 150 g spelt flakes
• 80 g flaxseed, unground
• 140 g sunflower seeds
• 40 g psyllium husks
• 2 tbsp chia seeds
• 2 tsp, leveled salt
• 60 g nuts (nut mix), natural
• 30 g rapeseed oil
• 1 tsp agave syrup or maple syrup
• 350 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 20 minutes

Line a 25cm loaf pan with baking paper. Roughly chop the nut mixture. Mix all the dry ingredients in a mixing bowl with a wooden spoon, then add the water, oil, and agave syrup. Mix everything well, pour into the pan, press down, and smooth the surface. Let the dough rise in the pan for 3 hours at room temperature. Preheat the oven to 175°C (top/bottom heat). Do not use fan-assisted oven, as this would dry out the bread. Place the bread pan on a rack in the middle of the oven and pre-bake for 20 minutes. Then, using the baking paper, lift the bread out of the pan and place it on the rack. Bake for another 50 minutes at the same temperature. After baking, let it cool on a wire rack. If well wrapped, the bread will keep for up to a week.