Spelt grain bread

Ingredients for 1 servings:

• 4 tbsp spelt, whole grains
• 200 g spelt flour, type 630
• 100 g spelt flour, type 1050
• 200 g wheat flour, type 550
• 6 tbsp sunflower seeds
• 2 tsp salt
• 1 packet of dry yeast
• 1 tbsp beet syrup
• 400 ml water, warm
• some sunflower seeds for the crust

Instructions

Working time approx. 15 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 15 minutes

with sunflower seeds and whole spelt

Pour boiling water over the spelt grains in a bowl and soak for 12 hours. Mix the flours with the sunflower seeds, dried yeast, and salt. Then add the sugar beet syrup and spelt grains without the soaking water and knead with a dough hook, gradually adding warm water until a dough forms. The amount of water depends greatly on the flour used, so add the water gradually until a tough dough forms. Let the dough rise in the covered mixing bowl in a warm place for about 30 minutes. Pour the dough into a greased loaf pan (length: 28 cm) and sprinkle with a few sunflower seeds. Let it rise for another half hour, while preheating the oven to 220°C (top/bottom heat). Bake the bread at 220°C for 10 minutes, then reduce the oven temperature to 200°C (top/bottom heat) and bake for another 50 minutes.