Wholegrain spelt-wheat flatbread

Ingredients for 1 servings:

• 225 g wholemeal spelt flour
• 225 g wheat flour type 550
• 9 g sea salt
• 250 g water, lukewarm
• 1 tsp, levelled sugar
• 1 packet of dry yeast
• 3 tbsp yogurt
• 2 tbsp rapeseed oil
• 1 tbsp milk
• 1 tbsp rapeseed oil
• 1 tsp black cumin
• 1 tsp, leveled sea salt, coarse
• Margarine for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 5 minutes

Recipe for a 26 cm springform pan

Mix the flour with the sea salt in a baking bowl. Dissolve the dried yeast and sugar in lukewarm water and add to the flour along with the yogurt and rapeseed oil. Knead everything with a hand mixer until you have a smooth dough. Let the dough rise in the covered baking bowl for at least 2 hours at room temperature. Grease a 26 cm springform pan with margarine and transfer the relatively soft and slightly sticky dough from the baking bowl to the springform pan using a silicone spatula. Cover the springform pan with a kitchen towel and let it rise again in a warm place for at least half an hour. Preheat the oven to 200°C fan/convection oven. Mix the oil with the milk and brush it onto the bread dough. Sprinkle the black cumin and coarse sea salt evenly over the flatbread. Bake the flatbread in the preheated oven for approximately 20 to 25 minutes. Then take the bread out of the oven, place it on a rack and cover it with a clean kitchen towel.