Wholemeal spelt bread without rising time and preheating

Ingredients for 1 servings:

• 700 g wholemeal spelt flour
• 150 g oat flakes, fine
• 50 g flaxseed, not crushed
• 100 g sunflower seeds
• 150 g mixed nuts
• 7 g bread spice mix, e.g. from Saitenbacher
• 2 ½ tsp salt
• 2 ½ tbsp sugar
• 1 cube of fresh yeast
• 600 ml water, hot
• possibly butter for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 10 minutes

without empty carbohydrates

The oven does not need to be preheated! Mix the flour, seeds, nuts, flakes, salt, and bread spice thoroughly in a bowl. This works best with a food processor. While the dry mixture is stirring, grease a bread pan or loaf pan either thoroughly with butter or simply line it with baking paper; this makes it easier to lift the bread out of the pan. Mix the water (approx. 50°C) with the sugar and yeast in a measuring jug. This is quickest with an immersion blender. Quickly add approximately 400 ml of the liquid to the flour mixture. Gradually add the remaining 200 ml. Make sure the entire flour mixture is moist. However, the entire process should not take longer than 2-2.5 minutes. Now pour the bread mixture into the pan, smooth it down, and moisten it with water. A light film of water should be visible. Use a spatula to make a 1 cm deep cut in the center of the bread and then decorate the top as desired. Immediately place the bread in a cold oven and bake at 190°C (top/bottom heat) for 60 minutes on the lowest rack. Remove from the pan immediately after baking and let cool on a wire rack. The bread should cool completely before slicing.