Usually I'm too lazy, but once in a while I like to bake my own bread. It's actually pretty straight forward, just a little time consuming. So if you wanna try this, make sure to do it on a day off or on the weekend.
Ok, so what makes this bread worth baking it yourself? First of all, and for me that's always the most important part, it's actually a lot of fun baking your own bread. I always feel really proud making something form scratch that usually I take for granted and don't even think about how much work is entailed in producing it.
I also chose some ingredients that may differ from the ones used in more ordinary types of bread you come across. The bread is baked with spelt flour which, compared to wheat flour, has a higher amount of mineral nutrients, micronutrients and vitamins. Another ingredient which is a little unusual is the hempseed. It not only adds a tasty crunchiness to the bread it also contains a lot of essential amino acids which also makes it a great protein source. Sourdough can usually be bought in any conventional supermarket - if your are super eager you can make your own. This time I used ready-made rye sourdough.
- 500 g spelt flour (half white, half wholemeal)
- 75 g walnuts (coarsely chopped)
- 75 g pumpkin seeds
- 25 g hemp seeds
- 1 sachet dry yeast
- 150 g rye sourdough
- 1 tsp salt
- 1 tsp sugar or honey
- 300 - 350 ml lukewarm water
Combine all ingredients to a dough. Knead for about 5 minutes. It will be fairly sticky. Cover with a kitchen towel and let rise until it has gained half its size.
Knead dough once more for a couple of minutes. Grease a loaf tin and sprinkle with half of the topping:
- 20 g poppyseed
- 20 g sunflower seeds
Place dough in the tin and sprinkle with the remaining half of the topping. With a knife, carve once lengthwise and 4 to 6 times across the surface of the bread. Let it rise until it has gained half its size.
Once it has risen, place the tin in the cold oven. Also put a small ovenproof bowl of water in the oven - this will make the crust super crisp. Bake for 50 - 60 minutes at 200 C. Take your bread out of the tin and let it cool down.
Enjoy with some butter or some homemade spread, like this beetroot-feta-spread.