Wholemeal spelt bread

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 250 g wheat flour type 550 or type 450
• 1 tsp salt
• 500 ml water, lukewarm
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 70 g kernels e.g. E.g. sunflower seeds, sesame, poppy seeds
• 300 ml water to soak the kernels

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 40 minutes

quick bread without kneading

Boil about 300 ml of water in a saucepan, remove the pan from the heat, and add the kernels. The kernels should be covered with water. After about 5 minutes, pour the kernels into a fine sieve and let them drain. Meanwhile, put the flour and salt in a large bowl. Dissolve the yeast in lukewarm water (not hot water!) and add to the flour. Mix the mixture with a mixer (not a dough hook) or with a wooden spoon, then add the kernels. Let the dough rest for at least 1 hour, preferably 2 hours. Then pour the dough into a baking pan without stirring it again; the dough will be quite runny. Cover the pan and let the bread rise for about 1/2 hour. Preheat the oven to 220°C (top/bottom heat) and place a shallow metal tray (I use an old metal pan without a handle) on the floor of the oven. Now place the bread in the oven, pour a small cup of cold water into the metal bowl (caution: the water will evaporate immediately), and quickly close the oven door. After 10 minutes, reduce the temperature to 180°C (top/bottom heat) and bake the bread for another 40 minutes. Then let the bread cool completely, as it’s quite moist and difficult to slice while warm.