Tilkeroder village bread with spelt and whole wheat flour

Ingredients for 2 servings:

• 500 g wholemeal spelt flour, organic
• 500 g whole wheat flour, organic
• 2 packs of dry yeast, 25 g each, organic
• 1 tbsp, heaped Himalayan salt
• 14 tbsp, heaped sunflower seeds, organic
• 4 tbsp, heaped amaranth, puffed, organic
• 8 tbsp, heaped flaxseed, crushed, organic
• 2 tbsp, heaped chia seeds, organic
• 14 black olives, pitted
• 2 large carrots, approx. 150 – 200 g
• 500 ml buttermilk
• 250 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 6 hours

Mix the buttermilk and water with the chia seeds. Combine the flour, salt, dry yeast, amaranth, flaxseed, and sunflower seeds in a bowl and mix. In another bowl, grate the peeled carrots, thinly slice the olives, and add them. Add to the flour mixture and mix. Add the chia and buttermilk mixture and knead into a smooth dough. Form into a ball and let rise in the bowl, covered with a damp towel, for 1-4 hours. Stop kneading the dough; just shape it into the desired shape and place it on baking paper. Smooth the loaf with wet hands, cover again with a damp towel, and let it rest. Preheat the oven to 250°C (top/bottom heat). Heat the baking tray. Place the bread on the baking tray along with the baking paper and bake for 30 minutes at 250°C, then reduce the oven temperature to 150°C and bake for 30 minutes, and finally reduce the temperature to 100°C and bake for another 30 minutes.