Description
A quick, nutritious spelt bread recipe with a crispy crust and soft crumb. Rich in vitamins, iron, and omega-3s from seeds. Baked in 60 minutes using simple, wholesome ingredients.
Ingredients
300 g Dinkelvollkornmehl
200 g Dinkelmehl
500 g warm water (approx. 110°F/40°C)
1 Würfel Hefe (7 g)
2 Esslöffel Apfelessig
1 Esslöffel Salz
70 g sliced pumpkin seeds
70 g ground flaxseeds
Butter for the mold
Optional: 2–3 tbsp rolled oats (as topping)
Instructions
Prepare a loaf pan by greasing it with butter and optionally lining it with rolled oats.
Dissolve the yeast in warm water with a pinch of salt and let it sit for 5–10 minutes.
In a large bowl, mix spelt flours, salt, apple cider vinegar, and 100 g pumpkin seeds. Add the activated yeast mixture and knead to form a soft dough. Add remaining pumpkin seeds and flaxseeds.
First fermentation: Cover and let rise until doubled in size (~45 minutes at room temperature).
Knead gently again, shape into a loaf, and place in the prepared pan.
Second fermentation: Cover and let rest for 20–30 minutes.
Bake at 350°F (180°C) for 35–40 minutes, uncovered, until golden and crisp.
Cool completely before slicing.
Notes
Use a sharp bread knife for perfect slices. Store in a bread box for up to 3 days. Add rolled oats on top for a rustic texture. Substitute flaxseeds with chia seeds if preferred.
- Prep Time: 15
- Cook Time: 40
- Category: Alle Rezepte
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0.5g
- Sodium: 1250mg
- Fat: 8g
- Saturated Fat: 0.8g
- Carbohydrates: 17g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 0mg