Seed bread with fig and walnut

Ingredients for 1 servings:

• 100 g spelt flour type 630
• 100 g wholemeal spelt flour
• 50 g rye flour
• 25 g sesame seeds
• 25 g flaxseed meal
• 25 g sunflower seeds
• 1 tsp salt
• ¼ tsp bread spice mix
• ¼ tsp sourdough powder (spelt)
• ½ tsp honey
• 3 ½ g dry yeast
• 250 ml water, lukewarm
• 25 g walnuts, chopped
• 40 g fig(s), roughly chopped
• Butter for the mold
• Oat flakes for the mold

Instructions

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

to the cheese platter

Knead all ingredients in a mixing bowl for about 5-7 minutes until the dough begins to form stringy dough. Then let the dough rise in a warm place until it has approximately doubled in size. This takes about 45-60 minutes. Grease two loaf pans with butter and sprinkle with oatmeal. Divide the very sticky dough into the two 500 ml loaf pans. Place the loaf pans in an unheated oven at 200°C (top/bottom heat) and bake for one hour. Let cool thoroughly. Slice thinly (about 4-5 mm) and brush with butter to serve with a cheese platter.