Spelt wholemeal bread with buckwheat and seeds

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 100 g buckwheat flour
• 2 tsp rock salt
• 50 g sesame seeds
• 50 g flaxseed
• 50 g sunflower seeds
• 350 g water, lukewarm
• 1 potato(s), 100 g
• 2 tsp fruit vinegar
• 1 bag(s) of dry yeast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 45 minutes

for the bread maker/BBA

Remove the baking pan from the machine and insert the dough hook. If the dough hook remains in the bread, oil the hook before inserting it. In my BBA, the dry ingredients go first: Mix the flour, salt, and seeds in the pan. Peel the potatoes and grate them finely. Place them in the baking pan along with the water and vinegar. Place the pan in the machine, close the lid, and add the yeast to the yeast distribution compartment. Now select a program with a baking time of 60 minutes, at least 55 minutes. In my case, it was the rye program with a total running time of 3 hours and 30 minutes. At the end of the program, turn the bread out of the pan and let it cool on a wire rack. In a conventional BBA, the water, vinegar, and potatoes are added first, then the salt, then the flour and seed mixture, and then the dried yeast.