Wholemeal Spelled Bread Without Rising Time and Preheating

Summary

Ingredients

• 700 g wholemeal spelled flour
• 150 g oatmeal, tender
• 50 g flaxseed, not crushed
• 100 g sunflower seeds
• 150 g nuts, mixed
• 7 g bread spice mixture, e.., from Saitenbacher
• 2 ½ teaspoons salt
• 2 ½ tablespoon sugar
• 1 cube fresh yeast
• 600 ml water, hot
• possibly butter for the mold

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Instructions

1. The oven is not preheated!
2. Mix the flour, grains, nuts, flakes, salt and bread spices well in a bowl. It works best with a food processor.
3. While the dry mixture is stirring, either grease a bread pan or loaf pan well with butter or simply line it with baking paper, this makes it easier to lift the bread out of the pan.
4. Mix the approx. 50 ° C hot water with the sugar and yeast in a measuring cup. The fastest way to do this is with the hand blender. Quickly add approx. 400 ml of the liquid to the flour mixture. Gradually add the remaining 200 ml. Care should be taken to ensure that the entire flour mixture is moist. However, the entire process should not take longer than 2 - 2.5 minutes.
5. Now put the bread mixture in the mold, smooth it out and wet it with water. A light film of water should be visible. Use the dough scraper to make an approx. 1 cm deep cut in the middle of the bread and then decorate the top as you like.
6. Immediately put the bread into the cold oven and bake at 190 ° C top / bottom heat for 60 minutes on the lowest rack. Remove from the tin immediately after baking and let cool on a rack.
7. The bread should be well cooled before it is cut.