Wholemeal loaf bread

Ingredients for 1 servings:

• 600 g water, cold
• 450 g wholemeal flour, e.g. wheat or spelt
• 150 g wholemeal flour, e.g. rye
• 150 g wholemeal flour, e.g. barley, oats, emmer or einkorn
• 75 g nuts or seeds, e.g. pumpkin seeds, sunflower seeds, walnuts or hazelnuts
• 75 g seeds, e.g. golden linseed, brown linseed or sesame
• 18 g salt
• 2 g yeast, fresh
• some flour for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 10 hours

variable, with long walking time

Mix whole-wheat flour (preferably freshly ground), nuts or kernels, seeds, and salt in a large bowl. Dissolve the fresh yeast in the cold water with a whisk and add it to the bowl as well. Knead everything into a dough using the dough hook on a mixer for about 2 minutes. Use a silicone spatula to fold in any unmixed flour (there is usually some left at the bottom of the bowl). Cover the bowl with aluminum foil and let the dough rise for about 7-8 hours at room temperature. Line a loaf pan with baking paper. After the rising time, carefully remove the dough from the bowl with the silicone spatula and place it in the loaf pan. Spread the dough evenly (without pressing too hard) with the spatula and smooth the top slightly. Lightly sprinkle with flour. Now fold the aluminum foil over the dough to form a lid (loosely in case the dough needs to rise a little) and let it rise for about another hour. Leave the aluminum foil on the loaf and bake in the oven at 170°C (convection oven) for 60 minutes. Remove the bread from the tin (wearing oven gloves), place it on the oven rack, and bake for another 30-45 minutes. If the bread sounds hollow when you tap the bottom with your knuckle, it’s done. If it sounds dull, bake a little longer. Leave the bread on the rack (take it out of the oven) to cool overnight. Notes: There are no limits to your creativity with this bread. Just try out different variations. For example, you can use just two types of flour (375g each of wheat and spelt, or 500g spelt and 250g rye) and one type of nuts, kernels, or seeds (150g pumpkin seeds or sunflower seeds). If you only want to use one type of wholemeal flour (750 g wheat or spelt) and no nuts, kernels or seeds, simply use 50 g less water (which means 550 g of water for a loaf of bread using only wholemeal flour).