Summary

Ingredients

• 475 g spelled flour type 630
• 175 g buckwheat flour (whole rain)
• 450 ml water, lukewarm
• 20 g fresh yeast
• 35 g chia seeds
• 30 g sunflower seeds
• 1 tablespoon bread spice mixture
• 0.5 teaspoon ½ caraway seeds
• 15 g salt

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Instructions

1. Put both types of flour in a bowl. Pour the lukewarm water over it, mix the fresh yeast with the water a little and let rise for 10 minutes. Then add the remaining ingredients and knead everything into a smooth dough. Then let rise covered for 45 minutes.
2. Knead the dough together again. Pour into a greased loaf pan and let rise for another 30 minutes.
3. Preheat the oven to 220 ° C top / bottom heat. Place a fire-proof dish with water on the bottom of the oven.
4. Bake the bread for 10 minutes at 220 ° C, lower the temperature to 180 ° C and bake for another 30 minutes.
5. After resting for 10 minutes, turn the bread out of the pan and let it cool down completely.