Spelt bread with buckwheat

Ingredients for 1 servings:

• 400 g spelt
• 100 g buckwheat
• 1 sachet of dry yeast
• 2 tbsp vinegar (fruit vinegar)
• 2 tsp, leveled salt
• 470 ml water, lukewarm
• ½ cup sunflower seeds, if desired
• 2 tsp sesame, if desired
• 2 tsp flaxseed, if desired
• 2 tsp poppy seeds, if desired
• 2 tsp soy granules, if necessary
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

juicy wholemeal bread with lots of fiber from the steam oven

Mix and grind the spelt and buckwheat grains. Add all the dry ingredients and mix thoroughly (preferably in a food processor). You can vary the kernels and seeds, for example, with raisins or olives, depending on your taste. I always use the ones listed here. However, it should never be more than a cup full. After mixing, add the fruit vinegar and water and knead everything with the dough hook for about 5 minutes. Since the dough remains relatively moist, kneading by hand is not necessary. Let the finished dough rest for about 30 minutes (e.g., at 38°C in a steam oven). Then transfer it to a small, greased loaf pan and cover briefly. Preheat the oven to 180°C with a bowl of water. I also use a steam oven for this, as the residual moisture from the dough resting time is sufficient. Bake the bread for about 1 hour; after about 5 minutes of baking, score it lengthwise with a sharp knife.