Rye-spelt wholegrain raisin bread

Ingredients for 1 servings:

• 250 g spelt flour (wholemeal)
• 250 g rye flour (wholemeal)
• ½ cube of yeast
• 2 tbsp honey
• 2 tbsp natural yogurt
• 50 g raisins, unsulfured
• 25 g sunflower seeds
• 50 g oat flakes, wholemeal
• 50 g spelt, crushed
• 475 ml water
• 2 tsp apple cider vinegar
• ½ tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Place the flours, raisins, sunflower seeds, 30g of rolled oats, salt, and spelt flour in a bowl. Mix the yeast with the honey and natural yogurt until liquid. Stir with a dough hook, adding the yeast mixture, vinegar, and water while stirring. Then cover the dough and let it rise for 30 minutes. Pour the dough into a loaf pan and sprinkle with the remaining rolled oats. Place the pan in an unheated oven and bake at 200°C (convection oven) for about 1 hour. After about 10 minutes of baking, cut a 1cm deep cut into the loaf lengthwise and brush with water. After baking, remove from the pan and let cool on a rack. The bread tastes best the next day and will keep in a lunch box for 4-5 days.