René's favorite bread

Ingredients for 2 servings:

• 300 g wholemeal spelt flour
• 300 g spelt flour type 630
• 150 g wheat flour type 550
• 1 packet of dry yeast
• 1 ½ tsp salt
• 75 g sunflower seeds
• 40 g flaxseed
• 40 g sesame seeds
• ½ tsp sugar
• 600 ml water, lukewarm
• Rye flakes, fine or oat flakes
• Flour for the bowl

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

Three-grain spelt wheat bread, fluffy

Mix the dry ingredients and knead with warm water in a food processor for about 5-8 minutes. Transfer to a large floured bowl, cover, and let rise slowly in the refrigerator overnight, or in a warm water bath or in a warm place until the dough has doubled in size. Let rise again while the oven preheats to 240°C (top/bottom heat). If the dough is too soft, knead in rye flakes or oats. Shape into two loaves. It’s best to warm the baking sheet on the stovetop over low heat. Then place the loaves on top, score them with a sharp knife, and spray with water. Cover and let rise until the oven reaches 240°C (475°F). Pour half a cup of water onto the floor of the oven and place the loaves on the lowest rack. Bake for 10 minutes at 240°C (top/bottom heat), then reduce the temperature to 190°C (375°F) and bake for 50 minutes. This recipe yields approximately 1200g of bread.