Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, wholegrain spelt bread with flax and sunflower seeds (slow-rise). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is something that I have loved my whole life. They are nice and they look fantastic.

This whole grain spelt bread is excellent because it contains highly nutritious spelt flour. Yes, you can turn this whole grain spelt bread into a sprouted spelt bread with the use of sprouted Besides the flax seed, I added sunflower seeds to the mix… all so delicious! I don't think I will be buying. Reviews for: Photos of Flax and Sunflower Seed Bread.

To begin with this recipe, we must 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 cook it.

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

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

The grain itself, which is delicious in its own right, is reddish in color and looks like a cross Spelt flour has a mild and sweet flavor with none of the earthy bitterness associated with whole wheat flour. Easy to make whole grain bread with a lot of seeds in it. Tasty and healthy at the same time. NOTE: You can replace the whole spelt flour against whole wheat flour.

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!!

Tasty and healthy at the same time. NOTE: You can replace the whole spelt flour against whole wheat flour. You could also use other Did not proof it with sugar and baked them as rounds. 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. I have to say this is my favorite, simply because of the sunflower and flax seeds.

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