Oh, how I love it to remove a fresh bread from the oven and most of the time I’m cooking all kinds of bread that need a lot of preparation and time for rising. But it’s even better if, coming home from work, you just decide to cook a loaf of bread for dinner and manage to do it thanks to a wonderful and easy recipe. In her blog “einhaeppchenliebe.de” Kathia proposes a bread that only needs 10 minutes of preparation. Well, I didn’t succeed in doing it in 10 minutes and I changed the recipe a little bit too but in fact this bread only needs a bit more than an hour before you can remove it from the oven. It’s very tasty and you may keep it in your breadbox for a few days.
- 20g fresh yeast
- 1 tsp. caster sugar
- 500 g water lukewarm
- 300 g spelt flour (630)
- 200 g wheat flour (1050 oder 550)
- 50 g oatmeal
- 20g sesame
- 30g linseed
- 2 tsp salt
- 2 tbsp vinegar
- sunflower or poppy seeds (or caraway or sea salt) for topping
In a large bowl mix yeast and sugar. Add warm water and leave to rest for 5 minutes. In a second bowl mix flour, seeds and sel. (Roasting the oats and seeds in a greaseless pan makes them taste much stronger.) Then add yeast water and vinegar and beat until well combined. Pour dough (it’s really soft, viscous) into a loaf pan and scatter with sunflower seeds or anything else. No rising needed put the pan directly into the cold oven and bake for 50-60 minutes at 200°C. Steam your bread if you like to have a nice brown crust. Therefore you should either place a small bowl (ovenware) filled with water at the bottom of your oven or just sprinkle it with some water from a spray bottle at the end of baking time. When golden brown remove it from the oven, leave it in your pan for some minutes before removing it to a wire rack to cool completely.
Theres no dough beating and rising to care for so that I’d recommend this recipe to all those who usually don’t dare cooking bread. You’ll get hooked on its odor and lovely taste!