Summary

Ingredients

• 500 g wheat flour, (whole rain), freshly round
• 500 g spelled flour, (oriinal spelled flour), freshly round
• 1 handful sunflower seeds
• 1 handful flax seeds
• 1 tablespoon sea salt
• 1 cube yeast
• 6 dl water, room temperature
• 1 teaspoon honey

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Instructions

1. Dissolve the yeast and honey in the water. Mix all ingredients in a bowl, add the liquid and knead by hand in the bowl for 10 minutes, from the outside in. Cover the bowl with a damp cloth and let rise for 20 minutes.
2. Take the dough out of the bowl and knead by hand for 10 minutes.
3. Halve the dough, form two loaves of bread and scratch a few millimeters deep diagonally with a serrated knife. Place the bread on a baking sheet and let it rest for 15 minutes.
4. Preheat the oven to 280 ° C.
5. Slide in the baking sheet, pour some water into the oven and bake for 20 minutes at 230 ° C. Lower the temperature to 160 ° C and bake for another 30 minutes. The bread is ready when it sounds hollow when you tap the ground.
6. Background information:
7. Freshly ground bread flour still contains the nutrients that are lost through oxidation during storage. If you use water at room temperature, the yeast will rise a little slower, but the bread will be better.
8. While kneading, beat one side of the dough in the middle and press flat. Then turn the dough a little and continue like this. The dough has a high surface tension.
9. If the loaves are turned in wholemeal flour before baking, they get a rustic look.