Spelt grain bread à la Danny

Ingredients for 4 servings:

• 350 g spelt flour type 630
• 350 ml water, lukewarm
• 50 g cereal (6-grain cereal, whole grain)
• 50 g chia seeds
• 50 g pumpkin seeds
• 50 g oat flakes
• ¼ fresh yeast
• ¼ tsp sugar
• 1 tsp apple cider vinegar
• 1 tsp, heaped salt
• Spelt flour for processing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

Dissolve the yeast and sugar in 150 ml of lukewarm water and let it rest in a warm place for about 20 minutes. Mix the 6-grain cereal, chia seeds, pumpkin seeds, and oats in 150 ml of lukewarm water and let it rest in a warm place. Pile 350 g of spelt flour onto the work surface and sprinkle the salt around the outer edge of the flour. Make a well in the center and add the yeast, sugar, and water mixture. Mix well and knead for a long time until you have a nice, firm yeast dough. Let this rest in a warm place for another 30-45 minutes. Once the yeast dough has risen well, stir the apple cider vinegar into the seed mix. Only add the remaining 50 ml of water if the seed mix seems too dry. Knead the yeast dough again on a floured surface and gently knead the seed mixture into the dough. Pour the dough into a baking pan and let it rest for another 20 minutes in a warm place. Then bake in the lower third of an unheated oven at 180°C (top/bottom heat) for 50-60 minutes. Tip: I chose a warm oven at around 35°C. After the final resting period, simply increase the temperature to 180°C and bake for 50 minutes.