Freshly baked bread is one of my favourite smell in the kitchen and one of my favourite fast dinner or snack when I don´t want something cooked. As I prefer oatmeals, smoothies and things like that for breakfast I´m not much of a breakfast-bread-eater. But to enjoy a slice in the afternoon or evening with some avocado or a lovely spread with cucumber and some salad leaves is simply awesome!
Once you find your basis that works you can add like nuts and seeds or raisins, cranberries and cocoa nibs. That´s what I like most.
This one is a whole grain bread with loads of fibers from nuts and seeds
300 g Spelt Flour
7 g Dry Yeast
1 tsp Cane Sugar
200 g grounded Oats
320 ml Water (lukewarm)
40 g Walnuts
20 g Almonds
50 g Seed Mix (e.g. sunflower, pumpkin, chia, flex seeds)
2 tsp Sea Salt
Fill Flour and the grounded oats (you can ground it with a coffee mill or you can do that in some supermarkets) in a big bowl and mix it. Form a small hollow and fill the yeast as well as the sugar into it. Add some water to it and let it soak for a moment. In the meantime chop the nuts roughly and mix them with the seeds. Add the rest of the water to the flour and mix everything until you have a well combined dough. Add the nut-seed mix and the salt and keep mixing. When everything is evenly mixed form a ball and let it rest for about 1 hour. Make sure to place a towel on top of the bowl and put it on a warm place.
When the dough became a little bit bigger place it in a baking form or pott and bake it at 220 degrees (C) for about 50 minutes. Also place a bowl of water in the oven and cut the dough twice.