Mixed wheat bread with seeds

Ingredients for 1 servings:

• 60 g whole wheat flour
• 240 g wheat flour type 550
• 500 g spelt flour type 630
• 1 ½ tbsp olive oil
• 3 tsp salt
• 1 ½ tsp sugar
• 1 packet of dry yeast
• 520 g water
• 2 tbsp, heaped flaxseed
• 2 tbsp, heaped sesame seeds
• 3 tbsp, heaped sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

First, dissolve the yeast in lukewarm water and let it stand briefly. Then, combine all the flours in a bowl. Add the salt, sugar, and the grains and mix briefly again. You can vary the amount and use grains as desired. The quantities are also more a matter of judgement, depending on how many grains you want in the dough. Finally, add the olive oil and the water-yeast mixture. Using a food processor or by hand, create a smooth dough; knead for about 10 minutes. If the dough becomes too stiff, add more water, but be careful, only in small amounts! Cover the dough and let it rise for about 1-1.5 hours. When it has roughly doubled in size, stretch and fold it, then cover and let it rise for another 1-1.5 hours. Stretch and fold it again, then transfer it to a baking dish and let it rise again until it has visibly increased in volume. Then spray the surface with water and sprinkle with grains, if desired. Cut into the loaf about 1 cm deep. Preheat oven to 220°C (top/bottom heat) (this can be done during the final rising phase) and bake the bread on the lowest rack for about 55 to 60 minutes. Cover, if possible.