Bread is great, I love it especially when it is flavorful and dens. I eat bread daily, I love it plain, with avocado and scrambled eggs, with nut butter and honey, and with many other toppings. I never use white wheat flour, wheat is everywhere and in most cases highly processed. At NGI I learnt that many people are intolerant without knowing it which when consumed too much enhances inflammation in the digestive track. If you start using other grains you realise how many options you have and how meals get diverse. “Ur Dinkel” is an old Spelt species (urdinkel.ch), spelt is probably the result of natural cross breeding between emmer and dwarf wheat.
I created this bread together with my mum, we love to experiment together. I love to add buckwheat to my bread doughs because of its intense flavor. This recipe is easy and in my opinion better than many breads you can buy. Also, it doesn’t dry out as fast as commercial breads.
INGREDIENTS
- 9 g Active dry yeast (I use Rapunzel)
- 350 ml Warm water
- 1 Teaspoon agave syrup
- 300 g “UrDinkel” Spelt flour
- 100 g Buckwheat flour
- 50 g Pumpkin seeds
- 40 g Sunflower seeds
- 3 Tablespoons linseeds
- ¾ Tablespoon sea salt
STEP BY STEP
- Line a cake form (500g bread) with parchment paper
- In a small bowl add the combine water and agave syrup, them add the yeas and let sit for 15 minutes.
- Meanwhile, put all dry ingredient into a large bowl.
- Add the wet ingredient to the dry ones and stir until well combined.
- Pour the dough into the cake form and let sit in a warm place covered with a damp kitchen towel for 1 hour. (make sure the towel does not stick to the dough).
- Preheat the oven to 220°C.
- Garnish with sunflower seeds and bake until golden brown about 45 minutes up to an hour.
