Spelt buckwheat bread with chia seeds and oat flakes

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 50 g buckwheat flour (wholemeal buckwheat flour)
• 140 g oat flakes, fine
• 3 tbsp, heaped chia seeds
• ½ pack of dry yeast
• 1 tsp bread spice mix, homemade
• 280 ml water, hot
• 1 tsp salt
• 1 tbsp, heaped honey
• 2 tbsp balsamic vinegar, light or apple cider vinegar
• 100 g Greek yogurt, plain, refrigerated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 35 minutes

a fluffy dream from the bread maker, slightly nutty, without sourdough

Mix all the dry ingredients except the salt. If the water is too hot, the yeast will die. If it’s too cold, it can’t work properly. Therefore, mix the liquid ingredients in the order listed. Dissolve the salt in hot, but not boiling, water. Dissolve the honey in the water. Stir the mixture into the chilled natural yogurt. Add the vinegar. It’s important not to use boiling water or chilled yogurt. Proceed according to the bread maker’s instructions. I first pour the liquid mixture into the bread maker, then add the dry ingredients. Select the desired bread baking program and browning level. I use the quick program for medium browning. This takes 2 hours and 20 minutes. You can also choose the basic or whole wheat bread program. The rising time is longer and the bread will be even fluffier. Let the finished bread cool completely. This makes it easier to remove from the pan and slice. The recipe yields a loaf weighing approximately 930 g. I find it tastes best fresh, with a little butter and salt. Tip: The result seems to depend heavily on the bread maker. If you’re trying this recipe for the first time, you should check during the kneading process to see if there’s enough liquid or if you need to add more by the spoonful. For the basic recipe, this can be up to 50 ml. The dough should always be sticky and relatively moist; this will ensure the bread will be nice and moist.