Spelt seed bread

Ingredients for 1 servings:

• 50 g sesame seeds
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 200 g wholemeal spelt flour
• 200 g spelt flour type 630
• 100 g spelt flour type 1050
• 1 sachet of dry yeast
• 2 tbsp dry sourdough
• 15 g salt
• 150 ml water, boiling
• 300 ml water, lukewarm
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 5 minutes

our favorite bread

First, blanch the sesame, pumpkin, and sunflower seeds in 150 ml of boiling water and let them soak for 1 hour. Mix the flours well with the yeast, salt, and sourdough starter. Add the swollen seed mixture to the flour, add the warm water, and knead everything for at least 5 minutes using a food processor or a hand mixer fitted with a dough hook. Form the dough into a ball, dust with flour, cover, and let it rise for a good 1 1/2 hours. Remove the dough from the bowl twice during this time, stretch and fold it a few times, and shape it back into a round shape. Preheat the oven to 230°C (top/bottom heat), including heating the roasting pan on the lowest shelf. Shape the dough into a loaf, dust with flour, and place it on a greased or parchment-lined baking sheet. Score it lengthwise with a knife and let it rest for another 15 minutes. Place the baking tray on the second rack and immediately pour approximately 30 ml of cold water onto the drip tray. Close the oven immediately to prevent steam from escaping. After 15 minutes, reduce the temperature to 200°C and bake the bread for approximately another 35 minutes.