Hearty wholemeal spelt herb bread

Ingredients for 1 servings:

• 350 g wholemeal spelt flour
• 150 g wheat flour
• 300 ml water, lukewarm
• 1 packet of dry yeast
• 2 tbsp flaxseed
• 2 tbsp chia seeds
• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• ½ bunch of parsley, fresh, dried if necessary
• ½ bunch of chives, fresh, dried if necessary
• 1 tsp, leveled caraway seeds, whole
• 1 tsp sugar, preferably brown
• 10 g salt without fluoride
• 1 tbsp olive oil
• 1 carrot(s), grated or 2 – 3 tbsp vegetable pulp from the juicer
• 1 onion(s)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

Combine the flour, seeds, yeast, salt, oil, and sugar in a bowl. (You can also use beet syrup instead of sugar. This will make the bread a little darker.) Wash the herbs, chop them, and add them. Wash, peel, and grate the carrots, and add them (or the pulp, depending on what you have/want). Peel and finely dice the onion, then add them to the bowl. Preheat the oven to the lowest temperature. Add lukewarm water to the bowl and knead everything thoroughly. The water shouldn’t be too warm, or the yeast will destroy it. Knead the dough first with a food processor. When the dough becomes firmer, continue kneading by hand. (I always wear latex gloves for this, so my kneading hands stay clean.) Knead the dough by hand in the bowl for about 5 minutes or longer. The dough should be slightly sticky at the end and easily lift away from the bowl. If necessary, adjust the consistency with a little more flour or water. Cover the dough with a bowl and place it in the preheated oven for about 45-60 minutes. Be careful that the oven isn’t too hot; it’s best to turn it off shortly before placing the dough in. Remove the dough after it’s risen and knead thoroughly for another 5 minutes. Then leave everything covered in the switched-off oven overnight. The next day, preheat the oven to 220°C (top/bottom heat). Place a small baking dish with hot water on the bottom. Knead the dough briefly, then shape it into a loaf. Brush a little oil on a baking sheet, place the loaf on top, and cut a pattern into the dough. You can also sprinkle the surface with sesame seeds, linseed, or whatever you like. Brush the bread with a little water and place it in the oven on the bottom rack. After 10 minutes, reduce the heat and bake the bread at 200°C for another 45-50 minutes. Please check the oven every now and then, and especially towards the end, as the baking time can vary depending on the appliance. I usually turn the oven off 10 minutes before the end and then leave the bread in for another 5 minutes. You can also brush the bread with water at the end, so it will shine beautifully when finished. Be careful when opening the oven, as hot steam will come out. You can burn yourself badly. This amount of batter with all the extra ingredients might be a bit too much for a loaf pan; I haven’t tried it myself. The end result is a wonderful hearty bread that goes well with crunchy radishes, turnips, herb cream cheese, sour cream butter, and homemade sausage.