Well, isn’t it that time again. To start a new happy healthy year. Though I didn’t make such promises, at least not officially, I still happened to make something to go with that theme. Bread with 100% wholemeal spelt and seeds.
The first thing I’ve ever made with spelt and spite all my prejudices it’s delicious. I’m such a white wheat bread eater that even baking with spelt is a huge step for me. But it worked out, yay! So, enjoy the recipe.
Dough, makes either one big, two small or one and a half medium breads (100% wholemeal spelt)
40g Fresh yeast
400g Water, lukewarm
10g Syrup, dark
50g Sunflower seeds
50g Flax seeds, brown
50g Sesame seeds
500g 100% Wholemeal spelt flour
More seeds to cover the bread
Grease the bread forms. Pour some seeds on your working table, or onto a deep plate and mix them (this is for covering later). Make the dough: Dissolve the yeast, salt and syrup into the water and combine with the wholemeal flour and seeds.The dough is not knead-able, so just mix it ’till everything is well combined.
Depending on the size of your bread mold, take a piece of dough and roll it in the seed mixture. The form should be at least 1/2 filled, but I think filling 3/4 of the form gives the best result.
Place the dough onto the bottom half of your oven. The oven should be cold at this point. Once you have the bread in, put your oven to heat up to 200°C degrees. Mine took about 15 minutes to reach that, and then I kept baking the bread for another 20 minutes in the form and further 10 minutes without. Therefore the total baking time was 45 minutes. The time can vary depending on your oven and the size of your forms, so keep an eye on the bread, but in an hour it ought to be baked for sure.
Let it cool down before slicing and then simply, enjoy.