Pot bread

Ingredients for 1 servings:

• 1 cube of yeast
• 500 ml water, lukewarm
• 400 g wholemeal spelt flour
• 100 g buckwheat wholemeal flour
• 150 g sunflower seeds
• 2 tbsp apple cider vinegar
• 1 tbsp fennel seeds
• 1 tbsp thyme, dried
• 1 tbsp, sautéed caraway seeds
• 2 tsp, heaped sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Wholemeal bread

In a bowl, dissolve the fresh yeast cube with 500 ml of lukewarm water. (Don’t be afraid of fresh yeast—don’t overthink it.) Add all the flour, seeds, spices, vinegar, and salt and mix with a spoon. The dough should be quite creamy. Cover the bowl with the dough with a cloth and let it rise in a warm place for about 30 minutes. The colder the place, the longer the time. I always place it on the warm tiled stove, where the dough almost doubles in size. Give the dough a quick stir and pour it into any greased saucepan. The wider the pan, the flatter the bread. My coated pan has a diameter of 20 cm. If you like, you can let the dough rise in the pan for a while. Otherwise, place it in a cold oven, on the second-to-last rack, and bake at 180 degrees Celsius for 50 minutes until golden brown. If necessary, tip the bread out of the pan at the end and tap the bottom with your finger. If the sound isn’t muffled, the bread needs to be baked for another 10 minutes. You can also test with a wooden skewer. Let the bread cool completely on a wire rack.