Wholemeal bread

Ingredients for 1 servings:

• 150 g spelt flour
• 150 g wheat flour, freshly ground grain
• 150 g wheat flour (type 405)
• 50 g wheat flakes
• 2 tsp sea salt
• 1 tsp spice mix (bread spice), possibly 2 tsp
• 2 tbsp beet syrup
• 320 ml water
• 1 cube of yeast
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

simple but delicious

Make the pre-dough: Weigh the flours together and make a well in the center. Combine the beetroot juice, wheat flakes, crumbled yeast, and a little lukewarm water and add it to the well. Cover and let it rise in a warm place for about 20 minutes. Add the lukewarm water, bread spice, and salt, and knead thoroughly with a food processor or by hand. Let it rise again for about 45 minutes, until the dough has risen well. Pour the dough into a greased loaf pan, cover with a towel, and let it rise for another 30-45 minutes. Preheat the oven to 220°C (fan oven 200°C). Add a container of water to the oven. Bake the bread on high for 10 minutes, then reduce the heat to 200°C (fan oven 180°C) and bake for another 50 minutes. Immediately remove the bread from the pan and let it cool (if it stays in the pan, it will become moist). After several attempts, I arrived at this result and find it very tasty. This is probably due in part to the beet juice. Another alternative to beet juice is honey. It all sounds very time-consuming, but it’s worth it.