Multigrain vital bread with spelt grains and seeds

Ingredients for 1 servings:

• 140 g wholemeal spelt flour
• 100 g wholemeal rye flour
• 100 g whole wheat flour
• 50 g oat flakes, fine
• 0.6 packs of dry yeast, a little more than half a packet
• 50 g seeds or nuts, sunflower seeds, pumpkin seeds
• 25 g spelt, whole grains
• 1 tsp sea salt
• 2 tbsp Balsamic vinegar, bianco
• 1 tsp, levelled honey
• 320 ml lukewarm water for the dough
• 1 liter of water, lightly salted for cooking the spelt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

without sourdough, for the bread maker

This recipe yields a loaf weighing approximately 800g. The bread is nice and moist, stays fresh for about 3-4 days, and will keep you full for a long time. Cook the spelt grains in about 1 liter of lightly salted water for about 20 minutes, drain the water, and let the spelt cool. If you’re feeling lazy, you can simply rinse it thoroughly with cold water and let it drain well. In a dry pan, toast the grains or nuts for 3-5 minutes until light brown, then let it cool. Caution: Be sure to remove the pan from the heat, otherwise the grains will burn from the residual heat. Meanwhile, mix all the remaining dry ingredients except for the salt. Dissolve the salt in lukewarm water, then dissolve the honey in it. Now add the vinegar. The mixture should be lukewarm at the end so that the yeast can work but doesn’t die from excessive heat. Now proceed according to the bread maker’s program instructions. For me, I first pour the liquid mixture into the bread maker, then add the flour mixture. Select the desired bread baking program and the desired browning. It’s best to use a program with a preparation time of around 3 hours so that the whole-grain flour and the oats have enough time to expand. For most bread makers, this is the basic program. Whole-grain programs are usually a bit too long; at least in my bread maker, this causes the yeast to run out or the bread to collapse. Start the program. Only add the spelt grains and seeds after the beep for more ingredients. I personally add them to the bread maker right at the beginning and haven’t noticed any difference. This can vary depending on the bread maker. Extra tip: The result always seems to depend heavily on the bread maker. If you’re trying the recipe for the first time, you should check during the kneading process to see if there’s enough liquid or if you need to add more by the spoonful. For the basic recipe entered, this can be up to 50 ml. This is especially important if you’re using coarse oats for the recipe instead of the fine oats specified. They simply need more liquid to expand properly. I haven’t tested how much yet, though.