Spelt bread with honey, sesame and linseed

Ingredients for 1 servings:

• 250 g spelt flour, type 630 or 1050
• 150 g wholemeal spelt flour
• 1 tsp salt
• 2 ½ tbsp honey
• 20 g vegetable oil, e.g. rapeseed or sunflower oil
• 20 g flaxseed
• 20 g sesame seeds
• 270 ml water
• 1 tsp dry yeast

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 35 minutes

for the bread maker

Insert the serrated rye bread hook into the bread maker pan. First, add all the dry ingredients (except the yeast) to the bread maker, then add the wet ingredients. Pour the yeast into the designated yeast compartment of the bread maker. Menu: 13 (Specialty), Bread size: M (400 g flour). Once the bread is done, turn it out of the pan and let it cool on a wire rack. You can also use wholemeal spelt flour alone, but the bread will then become crumbly and dry after 2 days. In my experience, the mixture specified above produces a moist loaf that easily keeps fresh for 1 week in a Roman pot. My bread maker is from Panasonic, type SD-ZB2502 – the specifications refer to this BBA and may vary for other models.