Wholemeal spelt bread

Ingredients for 1 servings:

• 100 g buckwheat
• 400 g spelt flour (wholemeal)
• 2 tsp salt
• ½ cube of yeast
• 500 ml water
• 2 tbsp apple cider vinegar
• 1 handful of sunflower seeds
• 1 handful of flaxseeds
• 1 handful of pumpkin seeds
• tsp honey (acacia)
• Fat, for the shape

Instructions

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

uncomplicated and quick, as no walking time is required

Weigh the buckwheat, grind it finely, and add it to the bowl of ingredients. Add the wholemeal spelt flour and salt. Dissolve the yeast in the water, add the apple cider vinegar, and add it to the bowl. Mix everything with a dough hook, then add the sunflower and pumpkin seeds, as well as the flaxseed, and knead everything again. The consistency should not be firm or tough, but rather slightly sticky and moist. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Pour the dough into a greased small loaf pan and place it on the middle rack of the oven. Reduce the temperature to 190/180 degrees Celsius (375/350 degrees Fahrenheit). After 3 to 5 minutes, score the bread with a sharp knife and bake for a further 55 minutes. Remove the bread from the pan immediately and let it cool on a wire rack.