My wholemeal bread

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 100 g wholemeal rye flour
• 100 g whole wheat flour
• 500 ml water, lukewarm
• 1 bag(s) of dry yeast
• 3 tsp salt
• 1 tbsp honey
• 1 tsp bread spice mix
• 2 tbsp apple cider vinegar, unfiltered
• 150 g seeds (pumpkin, sunflower and linseed)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 37 minutes

easy, no walking time

Mix all flours well, add seeds, dried yeast, and spices, and mix to combine. Combine warm water with honey and vinegar in a mixing bowl. Add the dry ingredients and mix evenly using a stand mixer (I use a hand mixer with a dough hook) on low speed until no flour is visible. Then gradually increase the speed and knead on high for about 2 minutes, then slowly reduce the speed again. Pour the dough into a 30-35 cm loaf pan (I line it with baking paper) and set it aside. I simply leave it uncovered on the warm radiator until I’ve cleaned my utensils. Set the oven to 190°C fan/convection oven (do not preheat), place the loaf pan on the wire rack in the middle of the oven, and bake for about 65 minutes. After baking, remove the bread from the oven, let it rest briefly, then remove it from the pan. Remove the baking paper and place the bread on a cooling rack until it is no longer warm (takes about 2.5 hours). Each loaf contains approximately 2250 kcal.