Soft in the inside with a delicious crust on the outside – that’s how we like our bread. Try out this quick and easy recipe.
The whole grain bread is super simple, quick to prepare and soft after baking. We love this bread and bake it quite often. We use a four box shape for this.
Let’s go to the recipe:
- 500 grams spelt grains or whole spelt flour
- 500 grams water
- 10 grams yeast
- 5 grams honey
- 70 grams pumpkin seeds
- 20 grams linseed, crushed
- 10 grams sesame
- 20 grams sunflower seeds
- 20 grams oatmeal
- 10 grams chia seeds
- 10 grams balsamic vinegar
- 2 tsp salt
Pour 250 grams spelt grains into the mixing bowl, grind and decant for 1 minute/speed 10. Repeat this process. If you already use whole grain spelt flour, you can skip this step.
Weigh water, yeast and honey in the mixing bowl, heat for 2 minutes/37°C/speed 2.
Put the seeds, whole grain flour, balsamic vinegar and salt in the mixing bowl and knead on Interval/Knead function for 3 minutes. The dough is a little bit soft and sticky.
Pour the dough into a greased bread tin, smooth it out and bake in a cold oven for approx. 60 minutes at 200°C top/bottom heat.
Allow the finished bread to cool completely on a wire rack before the first cut.
The seeds can be varied according to taste.