Simple spelt-wheat wholemeal bread

Ingredients for 2 servings:

• 500 g wheat flour (wholemeal), freshly ground
• 500 g spelt flour (original spelt flour), freshly ground
• 1 handful of sunflower seeds
• 1 handful of flaxseeds
• 1 tbsp sea salt
• 1 cube of yeast
• 6 dl water, room temperature
• 1 tsp honey

Instructions

Working time approx. 25 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

original, crispy

Dissolve the yeast and honey in the water. Mix all ingredients in a bowl, add the liquid, and knead by hand in the bowl for 10 minutes, working from the outside in. Cover the bowl with a damp cloth and let it rise for 20 minutes. Remove the dough from the bowl and knead by hand for 10 minutes. Divide the dough in half, form two loaves, and score each loaf diagonally a few millimeters deep with a serrated knife. Place the loaves on a baking sheet and let them rest for 15 minutes. Preheat the oven to 280°C. Place the baking sheet in the oven, pour a little water into the oven, and bake for 20 minutes at 230°C. Reduce the temperature to 160°C and bake for another 30 minutes. The bread is ready when it sounds hollow when tapped on the bottom. Background information: Freshly milled bread flour retains all of the nutrients that are lost through oxidation during storage. Using room-temperature water will cause the yeast to rise a little slower, but the bread will be better. While kneading, fold one side of the dough into the center and flatten it. Then turn the dough slightly and continue in this manner. This will give the dough high surface tension. Rolling the loaves in whole-wheat flour before baking will give them a rustic appearance.