Hearty spelt loaf

Ingredients for 1 servings:

• 70 g spelt flakes, kernels
• 50 g sunflower seeds
• 200 ml water, hot
• 14 g fresh yeast
• 2 tsp salt
• 1 tsp caraway powder
• 1 tbsp beet syrup or honey
• 5 tbsp water, lukewarm
• 550 g spelt flour type 630
• 350 ml water, lukewarm
• 100 g walnuts, chopped
• 1 tbsp spelt flakes, kernel

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

with seeds and walnuts

Place the spelt flakes and sunflower seeds in a mixing bowl and pour over 200 ml of hot water. Let it swell for about 15 minutes. In the meantime, crumble the yeast into a small bowl and mix well with the salt, beet syrup, ground caraway seeds, and 5 tablespoons of warm water. Sift the flour over the swollen flakes and seeds, add the yeast mixture, and slowly mix with the dough hook of the stand mixer. Slowly add the lukewarm water and stir until all the water is absorbed by the dough. The dough should be tough, slightly wet, and sticky, which easily pulls away from the sides of the bowl. This takes about 7-10 minutes. Let the dough rise for about 1 hour. I place the covered bowl in the oven with the light on. Now carefully fold the chopped walnuts into the dough. Line a loaf pan so that the baking paper overhangs the long sides. Grease the narrow, open sides, otherwise the bread will stick. Preheat the oven to 220°C (top/bottom heat). Pour the batter into the pan and spread evenly. Sprinkle the surface with spelt flakes, cover, and let rest for about 15 minutes. Pre-bake the bread for 10 minutes, reduce the temperature to 180°C, and bake for another 25 minutes. Then remove the bread from the pan and finish baking on the oven rack with the paper for another 10-15 minutes.