today I’m finally going to share with you the recipe I’m using since last year. It started out that I wanted to consume less or no wheat and would love to bake my own bread. Since I don’t have an oven in my apartment in Heidelberg, I wasn’t able to do so. Fortunately, my dear friend told me that she is already making her bread regularly and we could bake bread together then. I was like “Ohhh, yeeeeeeess ♥ yeeey!” so from that day on we baked nearly every week.
We use one kilogram of whole grain spelt flour and it would last for about a week for both of us. Since I’m in Berlin and being so lucky to have an oven, I finally had the chance to make this bread on my very own. You won’t believe how yummy, filling and nutritious it is!
So here it is:
- 1 kg whole grain spelt flour
- 1 cup flaxseeds
- 1 cup sunflower seeds
- 3 tsp (sea) salt
- 2 pckges dry yeast
- 1 l hot water (not boiling!)
- 1 Tbsp Vinegar
- Preheat the oven to 230°C/446°F (top and bottom heat)
- Mix the dry ingredients all together in a big bowl.
- Mix the hot water with the vinegar – I like to dissolve the salt in the water.
- Pour the water slowly into the bowl of dry ingredients and keep on stiring until everything is well blended.
- Transfer the dough into a baking pan coated with a baking sheet and it’s ready to bake!
- Bake your bread for about 70min.
This recipe is making a big bread for at least two people. As I’m eating not so much bread, I use half of the ingredients above and let the bread bake for about 45min. We are not allowing the dough to rise, so it is very easy and quick to make your own homemade bread!
I’m still figuring out how to improve the recipe and make this bread more delicious, with a crispyier crust and fluffy from the inside. Being creative, using quinoa, chia seeds or other grains and seeds to add in your dough or sprinkle them on top of the bread before putting it into the oven. Try things out and see what you like the most! Eg., if you have more time, let the dough rise for about half an hour and the bread is going to be fluffier! It’s always another bread I make.
Love, Serey ♥
PS: Don’t get confused by the “Dinkelmehl” next to the “Dinkelvollkornmehl” in the first picture – we hat “Dinkelmehl” left so, I used that first. Usually I only use “Dinkelvollkornmehl” (whole grain spelt flour).