Summary

Ingredients

• 500 g spelled flour (type 1050)
• 500 g spelled flour (wholemeal spelled flour)
• 1 cube yeast
• 700 ml water, lukewarm
• 2 teaspoons cane sugar
• 4 teaspoons salt
• 150 g seeds, mixed

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Instructions

1. Dissolve the yeast with the cane sugar in the lukewarm water. Put the flours in a bowl and spread the salt around the edge. Add the yeast mixture to the flour and knead everything into a loose dough.
2. This should still be a little mushy, because now the seed mixture is added, which is kneaded under the dough. If the dough is too firm, add a little more lukewarm water. Let the dough rise in the bowl at room temperature for 1 hour.
3. Then knead the dough again, place in a floured proofing basket and let rise for another hour. Place the bread on a baking sheet and place in the oven preheated to 200 ° C. After 10 minutes, reduce the temperature to 180 ° C.
4. The bread is ready if it sounds hollow when you knock it on the underside, after about 45 minutes.