Source:
www.virusculinarius.deAuthor: grisu
I baked this recipe today and it is excellent. It's full of wholemeal goodness and beautifully moist. It's definitely going to become a favourite in our household. Next time I'm going to bake three loaves at the same time to save energy. The great thing is that the loaf is so adaptable. You can use hazelnuts, pumpkin seeds, poppy seeds, buckwheat, ground almonds or pine kernels, for example, instead of the linseed, sunflower seeds and almond slivers.
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Ingredients:
500g spelt grains or wheat grains
1 packet of fresh yeast (I used two packets dried yeast)
1.5 tsp salt
1 tbsp sugar beet molasses or sugar
75 g rolled oats
50 g almond slivers
50 g linseed
50 g sunflower seeds
500 g lukewarm water
2 tbsp apple vinegar
Preparation:
Grind spelt grains 1 min /speed 10.
Add yeast and mix 5 secs / speed 5.
Add all other ingredients and mix 2.5 mins /
Grease a loaf pan and pour in the very liquid spelt dough. Place in lower third of COLD oven and bake 70 mins at 170C.
