Spelt bread with seeds

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 1 tsp salt
• 25 g flaxseed
• 35 g sunflower seeds
• 320 ml water, lukewarm
• 15 g yeast, fresh
• ½ tbsp honey
• 3 tbsp water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

simple and healthy

In a small bowl, mash the yeast with a fork and mix with the honey until it liquefies. Add 3 tablespoons of water. Mix the seeds with the salt. In a medium-sized bowl, stir together the spelt flour, 320 ml water, the seed-salt mixture, and the stirred yeast. Make sure there are no lumps of flour left. Cover the dough and let it rise in a warm place for about 1 1/2 hours, until it has doubled in size. Important: When the dough has doubled in size, after about 50 minutes of rising time, give it a quick stir! Pour the dough into a 30 cm loaf pan and, covered with a towel, let it rise for about 30 minutes. Preheat the oven to 225 °C (top/bottom heat). Bake the bread for 10 minutes at 225 °C, then reduce the temperature to 200 °C and bake the bread for another 30 minutes. It’s best to let the bread cool completely on a wire rack. Tip: I personally sometimes add 80g of grains. To do this, simply soak the grains in water overnight, strain them the next day, and add them to the dough.