Seed and nut bread without yeast

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 75 g wholemeal spelt flour
• 75 g wholemeal rye flour
• 8 g salt
• 25 g sunflower seeds
• 30 g pumpkin seeds
• 30 g flaxseed, crushed or whole
• 25 g raisins
• 100 g fig(s)
• 1 tsp baking soda
• 500 ml buttermilk
• 20 g walnut kernels
• n. B. Sunflower seeds, pumpkin seeds for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Preheat the oven to 175°C (top/bottom heat). Grease a 20cm loaf pan. Combine all the flours, salt, seeds (except the walnuts), flaxseed, chopped raisins and figs, baking soda, and buttermilk in a food processor with the dough hook until a soft dough forms. Finally, stir in the walnuts. Adding them early will cause the flour to stick to them. Pour the dough into the pan and press it down evenly with wet hands. Then sprinkle the surface with the seeds. Bake the bread on the lowest rack in the oven for about 2 hours. If the bread starts to get too brown, cover it with aluminum foil or baking paper. Carefully remove the bread from the pan about 15 minutes before the end of the baking time and bake it free-standing for the remaining time. Finally, spray the bread all over with water and wrap it in a kitchen towel on a wire rack to cool completely.