Spelt bread with chia seeds and psyllium husks

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 300 g wheat flour type 1050, dark
• 100 g wheat or rye meal
• 50 g chia seeds, soaked
• 1 tbsp psyllium husk
• 200 g potatoes, cooked
• 2 tsp sea salt
• 1 tsp sugar
• 7 g dry yeast
• 300 ml water, lukewarm, amount may vary depending on the type of flour
• 70 g sourdough
• e.g. pumpkin seeds and sunflower seeds

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 25 minutes

a very rustic bread

First, mash the potatoes either with a fork or through a potato ricer. Then soak the chia seeds in about 200 ml of lukewarm water. They should swell slightly. This takes about 10 minutes. Then add all the ingredients to the bowl. Add the yeast to the top, followed by the sugar. Sprinkle the salt on the edge. Now knead. First on a low speed, then for about 5 minutes on a higher speed. Touch the dough and check that it no longer sticks to your hands. Add more flour if necessary. The dough should easily pull away from the sides of the bowl. Then leave it in a warm place to rise. This can take up to an hour. When the dough has increased significantly in size, place the sunflower and pumpkin seeds on the worktop. Roll back and forth on the seeds when shaping the loaf. This works well if the dough is moistened. Then place it in a proving basket or even in a dish. Let it rise again until it has increased significantly in size. Then preheat the oven to 250 degrees Celsius. Once the temperature is reached, place the bread in the oven and moisten it thoroughly. I always use a watering can. Reduce the temperature to 190 degrees Celsius and bake for about 45 minutes. The bread should sound hollow when tapped from the bottom, then it’s done.