I have always had a lot of respect for those, who bake their own bread….until I recently found out how effortless and simple it really is. My respect still stands for those many, many people…and I am happy to be one of them 🙂
This relatively dark bread bakes especially well in the cake form and gets a nice and crunchy crust at the top while remaining relatively moist inside. When stored properly, the bread can easily be kept for 10 days (ok…I used the last 2 slices as bread crumbs over a salad… 😉
Feel free to exchange the different kind of flours…just be aware that every flour will react differently to moisture and this will depend on how much water you will actually need.
- an oven proof form (I used a cake form)
- 500 g flour I usually use 300g spelt and 200 whole wheat flour
- 400 ml luke warm water I always prepare 500 ml
- 42 g yeast in a cube
- 10 g salt
- 100 g seeds I usually use 50g pumpkin seeds and 50g sunflower seeds
- Pre-heat the oven to 180 degrees. In the meantime slightly butter the cake form and place some seeds at the bottom.
- In a large bowl, disolve the yeast with the luke warm water and ensure that no lumps remain. I strongly suggest you start with 400 ml (from the 500 ml prepared) and then see how the flour(s) you are using is reacting and whether you will need to use the full 500 ml.
- Add the flour(s), salt and seeds and mix by hand until you get a homogeneous dough. Continue to knead within the bowl for about 5 mins. You will realise that this dough is very moist, but don't worry, the flour will absorb the moisture completely.
- Place the (most probably) sticky dough into your prepared cake form and bake for about 45 mins. You might want to take the bread out of the form and turn it around for an additional 5 mins at the very end. As with every bread, I suggest you knock on the bread to ensure that it is thoroughly baked.
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