Silvia's spelled bread with nuts

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• 500 g spelt flour type 630
• 20 g salt
• 25 g honey, approx. 3 tsp
• 1 cube of yeast, fresh
• 200 g nuts, kernels and seeds, e.g. sunflower seeds, walnuts, pumpkin seeds, linseed
• 700 ml water, lukewarm
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

First, put the yeast, a pinch of salt, and a pinch of sugar in a small, lidded bowl, shaking it occasionally to loosen it. Meanwhile, combine both flours in a large bowl and mix together. Then fold in the slightly finely chopped walnuts and pumpkin seeds, as well as the ground flaxseed, sunflower seeds, and salt. Make a well in the center and add the dissolved yeast and the honey mixed into the water. Now it’s time to knead everything together. I always do this with a dough scraper. Then cover the dough with a warm, damp tea towel and leave it in a warm place to rise for about an hour. Now preheat the oven to 230°C (fan oven). During this time, I knead the dough thoroughly again; you may need a little more flour to prevent stickiness. Finally, I toss it onto my floured surface several times. Then I shape my loaf and place it on a baking sheet lined with baking paper. I place a bowl of water next to it. After 10 minutes at 230°C, I reduce the temperature to 200°C for another 30 minutes. Then I remove the bread directly from the oven and let it cool on a wire rack, covered with a kitchen towel. Tip: The whole recipe can, of course, be halved if you don’t need such a large amount of bread.