My best wholemeal spelt bread

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• 100 g sunflower seeds, peeled
• 2 tsp, leveled salt
• 2 tbsp apple cider vinegar
• 20 g fresh yeast, 0.5 cubes
• 375 ml water, lukewarm
• ½ handful of oat flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

with guaranteed success for bread baking beginners, from a loaf pan

Dissolve the yeast in lukewarm water. Place everything, except the oats, in a mixing bowl and knead thoroughly with a dough hook. Transfer everything to a greased and lightly floured loaf pan. Decorate the dough with the oats. Let the bread prove on the lowest rack of the oven for 1 hour at 50°C (top/bottom heat), then increase the temperature to 200°C (top/bottom heat) and bake for 1 hour. Then do the skewer test. Leave the bread in the oven for a few more minutes if necessary. Turn the finished loaf out of the pan. Do not let the bread cool in the pan for too long, as condensation will form. Let the bread cool for a few hours and enjoy.