Multigrain wholemeal bread

Ingredients for 1 servings:

• 200 g spelt flour (wholemeal)
• 300 g wheat flour (wholemeal)
• 60 g flaxseed
• 60 g sunflower seeds
• 30 g pumpkin seeds
• 1 cube of yeast, fresh
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp apple cider vinegar
• 300 ml water, lukewarm
• 7 g flaxseed
• 7 g sunflower seeds
• 10 g oat flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Crumble the yeast and mix all ingredients into a smooth dough using a food processor or a mixer fitted with a dough hook. Knead the finished dough thoroughly on a lightly floured surface and shape into a loaf. Brush the top with a little water. Mix the flaxseed, sunflower seeds, and oats on a large plate and roll the loaf in it. Place the bread on a baking sheet lined with baking paper on the middle rack of a cold oven and let it rest for about 5-10 minutes. Place a heatproof glass or cup of water in the oven and set it to 200°C (top/bottom heat). Bake the bread for one hour.