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🍽️ Crunchy Spelt Whole Grain Bread

142 kcal · 30 min · 4 servings

Ingredients

• 1 cube 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 milliliters of lukewarm water.
2. 2. Add the salt and vinegar.
3. 3. Stir until everything has completely dissolved.
4. 4. Put the flour in a bowl.
5. 5. Mix in 130 grams of the seeds.
6. 6. Pour in the yeast-water mixture.
7. 7. Knead everything with the dough hooks of the food processor or electric hand mixer until you have a smooth dough.
8. 8. The dough will be sticky and quite wet.
9. 9. Grease the loaf pan with the butter.
10. 10. Fill it with the dough.
11. 11. Cover the pan with a damp kitchen towel.
12. 12. Let the dough rise in a warm, draft-free place for about 20 minutes.
13. 13. In the meantime, preheat the oven to 200 degrees Celsius (convection mode).
14. 14. When the surface of the dough starts to dome slightly, sprinkle the bread with the pumpkin seeds.
15. 15. Bake it in the preheated oven for about 1 hour.
16. 16. Check if the bread is done using the tap test.
17. 17. Simply tap the bread with your knuckles.
18. 18. If it sounds hollow, it is fully baked.
19. 19. Remove the spelt whole grain bread from the oven after baking.
20. 20. Let it cool down for a short while.
21. 21. Then carefully release it from the pan.

Nutrition per serving

• kcal: 142
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 17 g