Summary

Ingredients

• 300 g spelled flour
• 500 g spelled flour (whole rain)
• 1 pack dry yeast
• 0.5 liter ½ water, warm
• 4 tablespoon olive oil, or grapeseed oil or rapeseed oil
• 1 tablespoon sea salt
• Coriander powder
• some raw cane sugar, maple syrup, rice syrup, sugar beet syrup
• 0.5 ½ cup sunflower seeds, flax seeds, or other grains
• some oil
• Flour, for the work surface

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Instructions

1. Mix the flour types in a large bowl with the salt (possibly coriander) and the grains. Make a well in the flour powder and add the dry yeast, oil and sugar and mix briefly. Pour the warm water into the well and stir gently. Let stand a few minutes. Then knead on the flour-dusted work surface for at least 20 minutes to form a smooth dough that should not be too hard, but rather even soft. If necessary, add more warm water. Put the dough in the bowl brushed with oil, cover with a damp cloth and let it simmer for at least 5 hours at no more than room temperature, preferably overnight.
2. Preheat the oven to 180-200 ° C fan oven. Put an ovenproof dish with water in the oven. Let the dough slide out of the bowl into a bread pan or larger loaf pan, sprinkle with grains if necessary and bake for at least 1 hour.
3. Due to the long resting time, this bread has a very intense taste and goes well with everything.