Wholemeal spelt bread

Ingredients for 1 servings:

• 1 kg spelt flour (wholemeal spelt flour)
• 1 packet of dry yeast
• 3 tsp salt
• 1 apple, sour
• 250 g mixed seeds (sunflower seeds, pumpkin seeds, pine nuts)
• 30 g butter, liquid, for the baking tray
• 50 g flour for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 50°C (122°F). Place the flour in a heatproof bowl and warm it in the oven for 5 minutes. Mix the yeast and salt into the flour. Gradually knead in about 600 ml of lukewarm water until a firm dough forms. Knead the dough vigorously with your hands in the bowl for 10 minutes. Dust the dough with a little flour and let it rise in the warm oven for about 20 minutes, until it has doubled in size. Wash, core, and grate the apple. Knead the grated apple into the dough along with half of the seed mixture. Brush a thin layer of butter onto a baking sheet. Divide the dough into two portions, knead vigorously again, and shape into two loaves. Roll them in the remaining seed mixture and place on the baking sheet. Sprinkle a little flour over the loaves using a small sieve. Place the loaves in the oven and set the temperature to 220°C (convection oven not recommended) and bake for approximately 50 minutes. Remove the finished loaves from the oven and immediately cover with damp kitchen towels.