Wholemeal spelt bread

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• 200 g seeds, e.g. sunflower, pumpkin, crushed linseed, sesame, chia
• 500 ml mineral water
• 1 cube of fresh yeast
• 2 tsp salt
• 3 tbsp fruit vinegar, e.g. raspberry vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

for a loaf pan

Mix all ingredients with a hand mixer. Let the dough rest for 30 minutes, then knead again. Transfer to an oblong baking pan (I add a few seeds to the pan first). Let it rest for about 45 minutes and sprinkle with sunflower and pumpkin seeds (press them down lightly). Preheat the oven to 250°C fan/convection oven and bake the bread for about 10 minutes. Then reduce the temperature to 150°C and bake the bread for another 50 minutes. Let it cool. The bread tastes very moist and stays fresh for a long time, but I still freeze half of it. It also tastes great when thawed. Tip: To save a few carbohydrates, I replace 50 grams of wholemeal spelt flour with pumpkin seed flour. It tastes great and gives it an even more beautiful color. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Daily bread consumption should be divided accordingly.