Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)
Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, wholegrain spelt bread with flax and sunflower seeds (slow-rise). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have wholegrain spelt bread with flax and sunflower seeds (slow-rise) using 18 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):
  1. Take Pre-Dough
  2. Take 190 g wholegrain spelt flour
  3. Prepare 190 ml water
  4. Make ready 2 pinches active dry yeast
  5. Take Cooked Dough
  6. Get 60 g wholegrain spelt flour
  7. Make ready 290 ml water
  8. Get 13 g salt
  9. Get Main Dough
  10. Make ready The finished pre-dough and cooked dough
  11. Take 200 g wholegrain spelt flour
  12. Make ready 175 g bread flour (wheat)
  13. Make ready 2 g active dry yeast
  14. Take 14 g butter (about 1 Tbsp), cut into small pieces
  15. Make ready 1 Tbsp honey
  16. Get 50 g unsalted sunflower seeds (rinse if salted)
  17. Take 50 g flax seeds (heaping 1/4 cup)
  18. Make ready 50 g raisins
Instructions to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):
  1. Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast. You only need a couple pinches because it's going to rise for a long time! Let the mix rise for 12 hours or until it looks double in size and very bubbly.
  2. Make the cooked pre-dough. Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot. Heat on medium low until it thickens up. Make sure you whisk or stir it while it's cooking so there are no clumps. Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
  3. Time to make the main dough! Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
  4. Remove to a floured surface and knead until the dough comes together. Fold the raisins into the dough. Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
  5. Knead the dough for about 10 minutes. If it's sticking a lot, just continuously stretch a little and fold over itself. After about 10 minutes, it will become smooth and elastic.
  6. Fold in the flax and sunflower seeds and knead another minute.
  7. Form into a ball and place in a large bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.
  8. Remove the dough from the bowl and onto a floured surface. Form into a oblong or round loaf.
  9. Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth. If you have a banneton/proofing basket, you can use that!
  10. Let it rise another 1 hour. After rising it should have increased in size considerably. While rising, preheat the oven to 480°F/350°C. Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
  11. Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down. Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
  12. Bake for 8 minutes with the steam at 480°F/350°C. Then remove the pan of boiling water and lower the oven heat to 400°F/200°C. Bake for an additional 38-40 minutes.
  13. Remove and let cool on a rack for 1-2 hours. Dig in!!

So that’s going to wrap it up for this special food wholegrain spelt bread with flax and sunflower seeds (slow-rise) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!