Amaranth spelt bread

Ingredients

Directions

1. 1

   Mix flour, spelt flakes, 100 g spelt meal, amaranth, salt and sugar in a very large mixing bowl. Crumble yeast in 500 ml warm water, dissolve while stirring, pour into the flour mixture. Add olive oil and knead everything with the dough hooks of the hand mixer.

2. 2

   Then knead well with your hands for about 5 minutes on a floured work surface.

3. 3

   Put back into the bowl, cover and leave to rise in a warm place for about 45 minutes. Then knead well on a floured work surface. Shape into a loaf of bread (approx. 30 cm long and 17 cm wide).

4. 4

   Place on a baking tray lined with baking paper, lightly scratch the surface several times with a knife. Sprinkle with 1 tbsp. spelt grain. Cover with a towel and leave in a warm place for about 30 minutes.

5. 5

   Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10 minutes. Then reduce the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and continue baking for approx. 30 minutes.

6. 6

   Remove from the oven, place on a cake rack and allow to cool. Tastes best fresh. Tomatoes with chives and fresh pepper taste best with it.