Wholemeal spelt bread from South Tyrol

Ingredients for 2 servings:

• 350 ml water
• 2 tbsp honey
• 2 packets of dry yeast
• 400 g spelt flour (wholemeal spelt flour)
• 100 g wheat flour (whole wheat flour)
• 5 g fennel seeds
• 2 g caraway seeds
• 15 g salt
• 100 g sunflower seeds and oat flakes, or seeds of your choice

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

without sourdough only with yeast – recipe for 2 loaves of bread

To make the whole-grain spelt bread, warm the water with honey and mix with the yeast. Add the remaining ingredients to the water mixture and knead into a dough. Cover with a cloth and let it rise at about 35 degrees Celsius (95 degrees Fahrenheit) (approx. 30 minutes). Knead the dough again, divide it in half, and shape it into loaves. Brush with lukewarm water and sprinkle with some sunflower seeds and oat flakes. Let it rise again (approx. 30 minutes). Bake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 30 minutes. Tip: You can also shape the whole-grain spelt bread dough into small rolls. Other types of flour or seeds can also be used.