The super fast spelt bread

Ingredients for 1 servings:

• 500 ml water, lukewarm
• 1 cube of yeast
• 300 g wholemeal spelt flour
• 100 g spelt flour type 630
• 100 g whole wheat flour
• 100 g sunflower seeds
• 100 g flaxseed
• 2 tbsp vinegar
• 2 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

no rising time, no preheating

First, crumble the yeast into the lukewarm water and stir with a whisk until the yeast has dissolved. Add all the remaining ingredients and mix into a dough, ideally using a stand mixer (dough hook). This takes me about 5 minutes (after 2 minutes, I turn the mixer off briefly and run a tablespoon over the bottom of the mixing bowl to make sure everything is really mixed together). While the mixer is running, I grease and line a 25 cm loaf pan with baking paper. Then I pour the dough into the pan and place it in a cold oven with an ovenproof bowl/cup of water. Bake for one hour at 200°C (top/bottom heat). Here are a few more tips: – after about 15 minutes, I always cut the bread lengthwise so that the crust doesn’t break out all over the place as it would like – you can also use 2 packets of dried yeast instead of 1 cube of fresh yeast. Fresh yeast is cheaper, though. We bake at least three loaves a week, so it’s noticeable. Please bake it with top/bottom heat, as in my experience, it turns out the best and moistest that way. This bread is great for people with a sluggish bowel.