Sunflower seed spelt bread

Ingredients for 1 servings:

• 400 ml water, lukewarm
• 1 tsp, levelled sugar, brown
• 1 packet of dry yeast
• 500 g spelt flour type 630
• 75 g sunflower seeds
• 2 tsp, leveled sea salt
• 3 tbsp hazelnuts, ground
• n. B. Sunflower seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 35 minutes

without wheat, simple, tasty and juicy, from a loaf pan

Mix the water, sugar, and dry yeast together in a mixing bowl and let it rest for about 15 minutes (optional). Gradually stir in the flour, sunflower seeds, ground hazelnuts, and sea salt. Knead the dough well until it easily pulls away from the edges. Cover the dough and let it rest in a warm place for 30 minutes. Prepare a loaf pan (line with baking paper if necessary). Pour the dough into the pan, sprinkle with sunflower seeds, and let it rise for another 30 minutes. Preheat the oven to 200°C (top/bottom heat). Cover and bake the bread. After 30 minutes of baking, remove the lid and cut a slit lengthwise across the bread. After another 20-30 minutes, the bread is ready. I let the food processor do the kneading, and I use a Tupperware Ultra loaf pan; it doesn’t need to be greased or lined with baking paper.