Wholemeal spelt bread with seeds

Ingredients for 1 servings:

• 80 g sunflower seeds
• 80 g sesame seeds
• 80 g flaxseed
• 250 g water, hot
• 750 g wholemeal spelt flour
• 12 g sea salt
• 42 g fresh yeast or 14 g dry yeast
• 1 tsp sugar
• 500 g water, lukewarm
• 3 tbsp apple cider vinegar
• Butter or margarine for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 17 hours 30 minutes

Recipe for a large loaf weighing 1585 grams

Place the sunflower seeds, sesame seeds, and flax seeds in a large bowl and pour over hot water. Cover the bowl and let the seeds soak, preferably overnight. Add the wholemeal spelt flour and salt to the bowl with the soaked seeds and mix everything together. Put the yeast and sugar in a mug and gradually add 500g of lukewarm water until the yeast is completely dissolved. Finally, add the apple cider vinegar to the yeast water and add everything to the flour in the bowl. Using a hand mixer with a dough hook, mix all the ingredients until you have a smooth dough. Cover the dough and let it rise for two hours at room temperature. Grease a large bread pan with butter or margarine, transfer the dough to the pan, and let it rise for another two hours. Place the dough in a cold oven and bake at 200°C (top/bottom heat) for about 60 minutes. Remove the bread from the pan and bake for another 10 to 15 minutes without the pan. Allow the finished bread to cool on a wire rack. Baking time varies depending on the oven and baking pan. If necessary, pierce the bread with a wooden skewer to check if the dough sticks to it. If so, bake the bread a little longer. 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. Your daily bread consumption should be adjusted accordingly.