Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make 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 little bit tasty. This will be really delicious.

Cooking & baking supplies and more. Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) I love spelt flour because it a more flavor (nutty and roasty!) and more nutrients than regular flour. In this recipe I use a slow-rise "pre-dough" and a cooked pre-dough, which improves the flavor of the bread and keeps it fresher longer.

Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine 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 must first prepare a few components. You can have wholegrain spelt bread with flax and sunflower seeds (slow-rise) using 18 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):

1. Get Pre-Dough
2. Get 190 g wholegrain spelt flour
3. Get 190 ml water
4. Take 2 pinches active dry yeast
5. Make ready Cooked Dough
6. Prepare 60 g wholegrain spelt flour
7. Make ready 290 ml water
8. Prepare 13 g salt
9. Prepare Main Dough
10. Prepare The finished pre-dough and cooked dough
11. Make ready 200 g wholegrain spelt flour
12. Make ready 175 g bread flour (wheat)
13. Make ready 2 g active dry yeast
14. Get 14 g butter (about 1 Tbsp), cut into small pieces
15. Make ready 1 Tbsp honey
16. Take 50 g unsalted sunflower seeds (rinse if salted)
17. Take 50 g flax seeds (heaping 1/4 cup)
18. Get 50 g raisins

The important part is that it is ridiculously good. Yes, here's a bread that's loaded with sunflower seeds, flax seeds, pumpkin seeds, sesame seeds, and chia seeds. A substantial bread, with a fabulous nutty flavor, one that's great on it's own. One that also makes a great piece of toast.

Steps 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!!

This very well be the only bread recipe you'll ever need. Mix the flour, salt and seeds in a bowl. Make a well in the centre, add the water/honey/yeast and mix well with a spoon to achieve a soft, non-sticky dough. Sunflower and Flax Seeds Whole Wheat Cast Iron Bread - no kneading required and only a few ingredients turn into a super crusty delicious bread. Ever since I've started making this easy no knead bread, I've never looked back and this is pretty much the only bread I ever make.

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