Simple and easy bread with loads of seeds – needs some time to rest, but definitely worth waiting ;)
0.5 oz. (15g) fresh yeast
13 fl.oz. (385ml) lukewarm water (plus more if needed)
17.6 oz. (500g) bread flour
4.4 oz. (125g) wholemeal spelt flour
1 1/2 tsp. salt
1/2 tsp. sugar
3.5 oz. (100g) flaxseed
2.5 oz. (70g) sunflower seeds
1.8 oz. (50g) sesame seeds
1.8 oz. (50g) spelt flakes (or rolled oats)
1. Crumble the fresh yeast and add mix with the lukewarm water until dissolved completely. Add the two flours, salt, and sugar to a large bowl and mix until well combined. Add the yeast water mix and knead until you get a nice smooth dough. If the dough seems too tough, add some more water. Add the all the seeds and fold in until well distributed within the dough. Cover the bowl and let the dough rise in a warm place for 1 – 1 1/2 hours until doubled in size.
2. Preheat the oven to 450°F (230°C) – leave a baking sheet in the oven as well to heat up too. Place the dough on a floured surface, knock out the air and shape into an oval loaf. If you have a bread baking basked you can use that. Place the loaf seam side up in the floured basket or seam side down on a piece of baking parchment. Cover and let rise another 20-30 minutes.
3. If you used a basket, remove the loaf and place seam side down on a piece of baking parchment. Use a sharp knife and cut the top of the loaf several times. Brush with some water and dust with some flour. Pull the loaf with the baking parchment onto the hot baking sheet and bake in the oven for about 10 minutes. Reduce the heat to 390°F (180°C) and bake another 35-40 minutes until the bread has a nice color and sounds hollow if you knock on the bottom. Take out of the oven and let cool down completely on a wire rack.