Multigrain bread with beet syrup

Ingredients for 1 servings:

• 250 g flour (dark wheat flour, type 1050)
• 125 g green spelt meal
• 125 g spelt meal
• 1 packet of yeast (dry yeast)
• 500 g kefir
• Salt
• 60 g beet syrup
• Fat and flour for the mold
• 150 g sunflower seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix the flour, bran, and yeast. Warm the kefir, 1 level teaspoon of salt, and the syrup until lukewarm, then add the flour. Knead everything with a dough hook for about 3 minutes until smooth. Cover the dough and let it rise in a warm place for 30–40 minutes. Grease and flour a loaf pan (about 25 cm long). Knead the sunflower seeds into the dough and pour into the pan. Bake the bread in an unheated oven on the second rack from the bottom (electric oven 175°C / fan oven 150°C) for about 2 hours. Let cool, then turn out. I make this bread regularly, always with different ingredients, depending on what grains I have on hand. So far, every version has been delicious.