John Myers
Ingredients for 1 servings:
- 300 g wholemeal spelt flour
- 100 g whole wheat flour
- 100 g wholemeal rye flour
- 150 g pumpkin seeds, sunflower seeds and linseed, mixed
- 1 bag(s) of dry yeast
- 1 tsp spice mix, consisting of nutmeg, caraway and coriander
- 3 tsp salt
- 500 ml water, warm
- 1 tbsp honey
- 2 tbsp apple cider vinegar
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 30 minutes
uncomplicated
Carefully mix all the flours together. Add the seeds, dried yeast, and spices. In a mixing bowl, combine the warm water with the honey and vinegar. Carefully add the dry ingredients and mix evenly with a stand mixer on low speed until no flour is visible. Then gradually increase the speed and knead on high for about 2 minutes, then slowly reduce the speed again. I use a hand mixer with the dough hook for this. Pour the dough into a prepared 30cm or 35cm loaf pan and set aside. Tip: I line the pan with baking paper beforehand, then simply place it uncovered on the warm radiator until I have cleaned my utensils again. Set the oven to 190°C (fan oven). Immediately place the loaf pan (without preheating) on the wire rack in the middle shelf and bake the bread for about 70 minutes. Once the baking time is over, remove the bread from the oven and let it rest briefly. Then remove the bread from the pan, remove the parchment paper, and place it on a cooling rack until it’s no longer warm. This takes about 2.5 hours. Tips: This recipe is highly adaptable; it works with or without seeds, and you can also adjust the spices and salt to your taste. In some attempts with a high proportion of rye flour, the bread didn’t rise as well and was very dense. I also only use “name-brand” dried yeast. I didn’t have such good results with discount stores’ own brands.
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