Wholemeal mixed bread – quick bread in a pot

Ingredients for 1 servings:

• 500 ml water, warm
• 1 cube of yeast
• 300 g wholemeal spelt flour
• 200 g whole wheat flour
• 5 tbsp balsamic vinegar
• 2 tsp sea salt
• 1 tbsp bread spice mix, not necessary but should
• 150 g sunflower seeds, any other seeds you like

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

stays fresh for a week

Pour warm water into a mixing bowl, crumble in the yeast cube, and whisk. Add the first 300g of flour and mix with a dough hook. Add the second 200g of flour, the salt, vinegar, and bread spice, and mix everything into a light dough. Then stir in the seeds (I always toast half of them). Pour the dough into a greased roasting pan and sprinkle with a few more seeds. Place in an oven preheated to 180°C (350°F) and bake for 50-60 minutes, depending on your oven. I make a small slit in the top of the bread after about 5-10 minutes of baking to distribute the pressure evenly and prevent it from becoming crooked. It’s quick to make, tastes delicious, and stays fresh for a long time. Tip: You can also use any other type of flour. You can use any seeds, or even sun-dried tomatoes, bell peppers, etc. It also tastes great with a tablespoon of Italian herbs and fried onions.