Summary

Ingredients

• 250 g wholemeal spelled flour
• 250 g rye flour, dark
• 75 g sunflower seeds
• 75 g flaxseed meal
• 450 ml water, lukewarm
• 0.5 ½ cube fresh yeast
• 2 tablespoon apple cider vinegar
• 2 teaspoons salt
• 1 pinch (s) sugar

Print Recipe Pin Recipe

Instructions

1. Mix the spelled and rye flour with the sunflower seeds, the linseed and 2 teaspoons of salt.
2. Completely dissolve half a cube of yeast in 450 ml of lukewarm water and a pinch of sugar.
3. Add 2 teaspoons of apple cider vinegar and the water-yeast mixture to the flour and knead everything with the hand mixer to a smooth dough.
4. Put the dough in a 25 to 30 cm long cake tin, smooth it out and put it in the cold oven. Now set the oven to 200 degrees top / bottom heat and bake the bread for 60 minutes. After about 10 minutes of baking time, cut once lengthways into the bread.
5. The core mixture can be changed at will, but should always be approx. 150 g. I also like to make the bread simply with 150 g sunflower or pumpkin seeds.