Spelt-buckwheat bread

Ingredients for 1 servings:

• 400 g spelt, finely ground
• 100 g buckwheat, finely ground
• 1 cup sesame seeds
• 1 cup flaxseed
• 1 cup sunflower seeds
• ½ liter of lukewarm water
• 20 g yeast, fresh
• 4 tbsp vinegar (e.g. apple cider vinegar, cloudy)
• 2 tsp salt
• Fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Wholemeal bread for gourmets

Use a regular coffee mug to measure the seeds. Briefly but thoroughly mix all ingredients in a bowl or in a food processor. Pour the mixture into a greased 30 cm loaf pan. Let it rise in the oven on the middle shelf at approx. 50°C for 1/2 hour. Then bake at 200°C (if available, use the bread setting; otherwise, use top/bottom heat on the middle shelf) for 1 hour. Turn out of the pan and let it cool with the top facing up. We usually cut it while it’s still lukewarm, as the bread tastes so delicious.