Our best spelt bread with seeds

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 300 g wholemeal spelt flour
• 200 g spelt flour type 630
• 200 g spelt flour type 1050 or wheat flour type 1050
• 100 g sunflower seeds
• 50 g pumpkin seeds
• 50 g oat flakes
• 2 tbsp chia seeds, flax seeds or sesame or a bit of everything
• 1 pinch of curry powder
• 1 tbsp, heaped salt
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 1 tbsp honey or sugar beet syrup
• 1 tbsp apple cider vinegar
• 600 ml water, warm
• Fat for the mold
• n. B. Seeds for the form

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

quickly mixed, very tasty loaf of bread

In a bowl, mix all the dry ingredients with a wooden spoon. Then add the honey, apple cider vinegar, and water and stir until the dough forms a thick batter. This will take no more than 10 minutes. Cover with a cloth and let it rise in a warm place for one hour (e.g., in an oven preheated to 30°C or on a warm radiator). Preheat the oven to 220°C (top/bottom heat). Place a small bowl of water in the oven. Grease a 30cm loaf pan well and sprinkle with seeds, sesame seeds, and oatmeal, as desired. Stop stirring the batter and carefully pour it into the pan. Sprinkle the poppy seeds and sesame seeds over the surface. Place it on the bottom rack of the hot oven and bake for about 50-60 minutes. After baking, immediately turn out onto a wire rack to cool. This bread is a sure success even for beginners and tastes delicious with both savory and sweet dishes.