Multigrain wholemeal bread with rye, wheat and spelt and extra grains

Ingredients for 2 servings:

• 200 g wholemeal rye flour
• 250 g wheat flour type 550 or 1050
• 250 g spelt flour type 630
• 1 packet of dry yeast
• 100 g flaxseed, whole or crushed
• 100 g pumpkin seeds
• 100 g sunflower seeds
• ½ tsp honey
• 600 ml water, lukewarm
• 1 tbsp apple cider vinegar
• possibly rye flakes or oat flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

Mix the dry ingredients and knead with warm water in a food processor for about 5-8 minutes. Transfer to a large floured bowl, cover, and let rise slowly in the refrigerator overnight, or in a warm water bath or in a warm place until the dough has doubled in size. Let rise again while the oven preheats to 240°C (top/bottom heat). If the dough is too soft, knead in rye flakes or oats. Shape into two loaves. It’s best to warm the baking sheet on the stovetop over low heat. Then place the loaves on top, score them with a sharp knife, and spray with water. Cover and let rise until the oven reaches 240°C (475°F). Pour half a cup of water onto the floor of the oven and place the loaves on the lowest rack. First bake for 10 minutes at 240 °C top/bottom heat, then reduce the temperature to 190 °C and bake the bread for another 50 minutes.