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Wholemeal bread without wheat flour

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Ingredients for 1 servings:

  • 450 ml water, lukewarm
  • 1 packet of dry yeast
  • 1 tsp salt
  • 150 g seeds, kernels or nuts
  • 500 g wholemeal flour, e.g. wholemeal spelt flour
  • 1 tbsp vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mix the water, yeast, salt, and vinegar with a spoon until the yeast is dissolved. Then add the seeds/kernels/nuts and flour and mix with a dough hook until the dough is sticky and moist. If you use regular flour instead of whole wheat flour, the dough will crawl up the side of the mixer. Let rise in a greased pan for 20-30 minutes in a warm place (e.g., in an oven at 50°C). Then bake at 180°C fan-assisted for 55-60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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