Spelt mixed bread

Ingredients for 1 servings:

• 50 g amaranth, ground
• 300 g spelt flour
• 100 g millet flour
• 50 g sesame seeds, unpeeled and ground
• 50 g flaxseed, ground or crushed
• 1 bag of dry yeast, for 500 g flour
• 2 tsp salt
• 1 pinch(s) of sugar
• 460 g water, OR for 30 cm loaf pan:
• 70 g amaranth, ground
• 630 g spelt flour
• 200 g millet flour
• 50 g sesame seeds, unpeeled and ground
• 50 g flaxseed, ground or crushed
• 1 bag of dry yeast, for 500 g flour
• 3 tsp salt
• 1 pinch(s) of raw cane sugar
• 660 g water, up to 720 g

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

egg-free, dairy-free, vegan

Recipe for a 24 cm or 30 cm loaf pan. Combine the dry ingredients in a food processor, add water, and mix on medium speed for 8-12 minutes. The dough will then almost come away from the sides of the bowl. Pour into a 24 cm or 30 cm (depending on the amount of ingredients) loaf pan lined with baking paper, press down firmly, and let rest and rise in a warm place. Transfer to a cold oven and bake at approximately 150°C (convection oven) for approximately 85-95 minutes. My own recipe.