Quick whole grain spelt bread

Ingredients for 1 servings:

• 200 g wholemeal spelt flour
• 50 g wholemeal emmer flour or 250 g wholemeal spelt flour if no emmer is desired or available
• ½ pack of dry yeast
• 1 tsp salt
• 2 tbsp oat bran
• 4 tbsp flaxseed, possibly mixed light and dark
• 1 tbsp spelt flakes or oat flakes
• 1 tbsp psyllium husks, ground
• 1 tbsp quinoa, colorful
• 1 tbsp hemp seeds
• 1 tbsp pumpkin seeds or sunflower seeds or both
• ½ liter of lukewarm water
• 1 tbsp maple syrup or honey or other sweetener
• possibly grease for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

many grains and seeds and many combination possibilities

Preheat the oven to 250°C (top/bottom heat). Mix all dry ingredients in a bowl, add water and syrup, and knead thoroughly. Grease a loaf pan if necessary. I have a special perforated silicone bread pan, so this isn’t necessary. Pour the dough into the pan. Note: Now reduce the oven temperature to 200°C (400°F) before adding the bread! Bake the bread in the pan for about 60 minutes. I always place a piece of baking paper on top of the bread to prevent it from burning. You can also sprinkle the bread with cereal flakes or seeds before baking and add a bowl of water to the oven during baking. A fan-assisted oven needs to be set at a lower temperature. I only use top/bottom heat. If you make double the amount, you might need to bake the bread for 10 minutes longer. Let the bread cool on a rack and enjoy. The list of ingredients seems very long, but you can also leave something out and use something else instead. The original recipe only called for sunflower seeds, flax seeds, and oats. But I wanted something with lots of grains, so I modified it accordingly.