Spelt Chia Bread with Sunflower Seeds
Homebaked simply tastes best. This healthy wholegrain spelt bread with chia and sunflower seeds, baked on Blechrein Nature, is crispy on the outside, but still really juicy on the inside, so it stays fresh for a long time. Enjoyed with cheese, your favorite cold cuts and/or fresh veggies, this fast-baked bread is a delicious, healthy treat for breakfast.
Ingredients for 1 box shape:
500 g spelt wholemeal flour
450 ml of warm water
1 packet of dry yeast
2 teaspoons salt
150 g sunflower seeds
1 tbsp chia seeds
1 tablespoon vinegar
½ tsp sugar
Put the warm water in a bowl, stir in sugar and dry yeast and let it rest for 10 minutes.
Mix flour, salt, chia seeds and sunflower seeds and add to the yeast mixture with the vinegar. Knead the dough well with a food processor.
Pour the still very damp dough into a tin box covered with Blechrein Nature and let it rest for about 45 minutes.
Heat the oven to 200 °C above bottom heat.
Bake the bread for about 40-50 minutes until it is crispy and brown.
Prepared on Blechrein Nature