Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g spelled flour
- 400 g wholemeal rye flour
- 700 ml water, lukewarm, approx. 37 ° C
- 1 cube yeast
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 tablespoon fruit vinegar
- 1 tablespoon honey or oil or syrup
- Kernels your choice, up to 1 kg including flour
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat. Dissolve the yeast, sugar and salt in the water. Put the flour, oat flakes and kernels in a bowl - together approx. 1000 g. Flax seeds, oat flakes, sunflower, walnut or pumpkin seeds taste very good.
- Now add the water with yeast, salt, sugar, vinegar and oil and knead with the mixer. Put the dough in a well-greased loaf pan and bake at 190 ° C for about 75 minutes.
- When the bread is ready, remove it from the tin immediately and let it cool down.
- Alternatively, wholemeal spelled flour and normal rye flour can also be used.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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