Spelt bread

Ingredients for 1 servings:

• 500 g spelt flour type 1050
• 50 g chia seeds
• 50 g pumpkin seeds
• 50 g sesame seeds
• 50 g muesli (paleo muesli with quinoa, amaranth, millet, etc.)
• 1 packet of dry yeast
• ½ pack of sourdough extract powder
• 1 ½ tsp salt
• 1 tsp sugar
• 3 g herbs (bread clover), optional
• 500 ml water, lukewarm
• 1 tbsp oil for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

with quick sourdough, chia seeds and paleo muesli

Combine flour, seeds, kernels, muesli, salt, and fenugreek. Dissolve the sugar in lukewarm water, add the yeast and sourdough extract, and stir. Add this mixture to the flour mixture. Knead the dough in a food processor for about 10 minutes, then cover and let it rise in a preheated oven for 45 minutes. Then place the dough in a greased loaf pan and place it in the oven. Heat to 220°C (428°F) using top/bottom heat with a small container of water in the oven. Once the temperature is reached, bake the bread for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 45 minutes. Notes: You can substitute any seeds. The sourdough starter isn’t required, but it improves the flavor. The fenugreek can be replaced with bread spice or omitted.