Quick, hearty spelt bread

Ingredients for 1 servings:

• 250 g spelt flour (e.g. type 630)
• 250 g spelt flour, wholemeal
• 2 tsp salt
• 1 packet of dry yeast
• 50 g sesame seeds
• 50 g flaxseed
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 50 g hazelnuts, whole or chopped
• 2 tbsp apple cider vinegar or other fruit vinegar
• 500 ml water, warm
• Fat for the mold

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 55 minutes

From stirring to serving in 60 minutes

Mix all ingredients into a dough. Pour the dough (about the consistency of sponge cake batter) into a greased loaf pan (approx. 30 cm) without letting it rise. Place it directly into a cold oven and bake at 170°C for approx. 50 minutes. We think this recipe tastes best this way, but you can adapt it to your liking. You can change the proportions of grains as desired; millet works well too. If you don’t have any vinegar on hand, that’s fine. The flour proportion can also be adjusted in either direction. The water quantity may need to be increased slightly if you use a significantly higher proportion of whole grains.