Spelt Whole Grain Bread

Ingredients

• 1 cube of yeast
• 1 tsp salt
• 4 tbsp apple cider vinegar
• 500 g spelt whole grain flour
• 130 g mixed nuts and seeds (e.g. 100 grams hazelnuts and 30 grams pumpkin seeds)
• 20 g Pumpkin Seeds
• 1 tsp butter

Instructions

1. 1.

   Dissolve the yeast in 500 ml lukewarm water. Add salt and vinegar and stir until all ingredients are dissolved.

2. 2.

   Place the flour in a bowl and mix in 130 g of nuts. Pour in the yeast water and mix everything into a smooth dough using the kneading hooks of a stand mixer or hand mixer. The dough is sticky and relatively moist.

3. 3.

   Grease a loaf pan with butter and fill with dough. Cover with a damp kitchen towel and let rise in a warm, draft-free place for about 20 minutes.

4. 4.

   Meanwhile, preheat the oven to 200 °C (fan).

5. 5.

   When the surface of the dough begins to slightly bulge upwards, sprinkle the bread with pumpkin seeds and bake in the preheated oven for about 1 hour. You can check if the bread is done using the tapping test: simply tap the bread with your knuckles: If it sounds hollow, the bread is done.

6. 6.

   After the baking time, remove the spelt whole grain bread from the oven and let it cool slightly. Then remove it from the pan.