Seedy Spelt Bread

Recently, on a Saturday morning, we felt like baking our own bread again. After all, fresh bread tastes particularly good with a weekend breakfast. And so we threw a few ingredients we had in the house into a bowl and were more than enthusiastic about the result. The result was a delicious bread with a crunchy edge and a fluffy interior full of good ingredients. Spelt flour and many seeds form the basis for this bread. In addition there is only some dry yeast, a little agave syrup, salt and water. After only 2 hours the dough has risen nicely and is ready for baking. The bread lasts about 1 week and also tastes great toasted.

Tactic

Mix the flour, yeast, seeds and salt together in a bowl. Stir the agave syrup into the lukewarm water and pour the liquid over the flour. Knead everything with your hands or the dough hook to a smooth dough. It'll take about 10 minutes. If it's still too damp, just add a little more flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for at least an hour.

Grease a square bread tin with a little oil or margarine. Take the dough out of the bowl, knead it again and put it into the mould. Cover this one again and let the dough rise a little bit more for another hour.

In the meantime, preheat the oven to 200°C. After the bread has risen nicely in the tin, put it in the oven and bake it for about 40 minutes. After the baking time, let the bread cool down a little in the tin before you take it out.
  • 500 g spelt flour
  • 1 sachet dry yeast (7 g)
  • 4 tbsp sunflower seeds
  • 4 tbsp sesame
  • 4 tbsp flax seeds
  • 1 1/2 tsp sea salt
  • 1 tbsp agave syrup
  • 300 ml lukewarm water
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