in Recipes

Moist wholemeal bread

updated

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Ingredients for 1 servings:

  • 500 g wholemeal spelt flour
  • 150 g mixed seeds of your choice (e.g. pumpkin seeds, linseed, sunflower seeds, etc.)
  • ½ liter of water
  • 1 cube of yeast
  • 2 tsp salt
  • 2 tbsp fruit vinegar, e.g. B. Apple cider vinegar

Instructions

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

quick and uncomplicated

Mix the ingredients in the order listed and knead into a dough in a food processor or with a mixer fitted with a dough hook. The dough will be relatively runny. Pour into a loaf pan lined with baking paper (mine is 30 cm long and 15 cm wide). It’s okay if the paper crumples around the edges. Then place the pan on the oven rack in the middle of a cold (!) oven and bake for one hour at 200°C (400°F) using top/bottom heat. This bread is very quick to make, delicious, and stays moist for a long time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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