Ingo's quick spelt-rye bread

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 250 g rye flour, dark
• 75 g sunflower seeds
• 75 g flaxseed meal
• 450 ml water, lukewarm
• ½ cube of fresh yeast
• 2 tbsp apple cider vinegar
• 2 tsp salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

with sunflower seeds and linseed

Mix the spelt and rye flour with the sunflower seeds, flaxseed, and 2 teaspoons of salt. Dissolve half a cube of yeast in 450 ml of lukewarm water and a pinch of sugar until completely dissolved. Add 2 teaspoons of apple cider vinegar and the water-yeast mixture to the flour and knead everything with a hand mixer until a smooth dough forms. Pour the dough into a 25 to 30 cm long cake tin, smooth it out, and place it in a cold oven. Now set the oven to 200 degrees Celsius (top/bottom heat) and bake the bread for 60 minutes. After about 10 minutes of baking, cut the bread lengthwise once. The seed mixture can be adjusted as desired, but should always be around 150 g. I also like to make the bread simply with 150 g of sunflower or pumpkin seeds.