Crunchy and aromatic
Baking bread yourself: a quick recipe for fresh wholemeal spelled bread
Crunchy kernels and seeds give this wholemeal spelled bread an incomparable bite
Baking bread is a science in itself? Are you kidding me? Are you serious when you say that. With this recipe for an aromatic wholemeal spelled bread with seeds and seeds, you can make the oldest cultivated staple food of mankind yourself in next to no time.
Is there anything better than the smell of freshly baked bread? Hardly likely. We Germans love our bread – every German consumes an average of around 70 kilograms of it a year. There are sorts of varieties like sand on the sea: over 3000 in Germany alone. So it’s no wonder that the German bread culture was recognized by Unesco as an intangible German cultural heritage in 2014 because of its unique diversity.
Bread as the oldest cultivated food
Bread is one of the most important staple foods, and it is also one of the oldest cultivated foods in the world. The first grain was grown as early as the Neolithic. At that time einkorn and emmer were mainly used, it was only later that the variety of grains grew and new varieties such as wheat and barley were grown.
The Italian Institute for Prehistory and Protohistory even provided evidence that flour was made 30,000 years ago. When examining old stone tools, the signs of wear showed that they were used as mortars. Microscopic analyzes even revealed remains of starch grains. Accordingly, the tools were used to grind grain.
The scientists assume that the flour was first used to make porridge. At some point, primitive man must have found out that heating the porridge on a hot stone or an extinguished fireplace, for example, strengthens, browns and even makes it durable. Sourdough came into being around 6,000 years ago – probably from a dough that was accidentally left to stand, fermented and then baked. So we humans have been eating grain-based food for at least 30,000 years, with the cereal porridge being baked for at least 22,000 years. In this way, bread ensured the survival of our ancestors.
Seeds and kernels for plenty of nutrients and bite
So it’s no wonder that the staple food tastes so good to us. We now enjoy a wide range of varieties – whether with grains or without, gluten-free or with wheat, light, dark or rather mixed – there is almost nothing that doesn’t exist.
In particular, seeds and kernels give freshly baked bread an irresistible bite and also ensure an appealing look. Last but not least, they are very nutritious and have many health-promoting ingredients. While flaxseeds score with plenty of fiber and thus stimulate digestion and keep you full for a long time, sunflower seeds provide plenty of protein. Pumpkin seeds also have an anti-inflammatory effect. All kinds of seeds and kernels are full of unsaturated omega-3 or omega-6 fatty acids, vitamins, as well as iron, potassium, calcium, magnesium and zinc.
Spelled gives the bread an aromatic nutty note. It is also a high-quality source of protein and provides minerals and vitamins. How to start the day on a good foundation.
Recipe for wholemeal spelled bread with seeds and seeds
ingredients
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 30 g pine nuts
- 20 g of flaxseed
- 1 cube of yeast
- 500 ml of lukewarm water
- 500 g wholemeal spelled flour
- 10 g of salt
- 2 tbsp apple cider vinegar
- Butter / margarine for greasing the mold
preparation
- Preheat the oven to 180 degrees.
- Grease a 30 centimeter long loaf pan with butter or margarine.
- Mix together the sunflower seeds, pumpkin seeds, pine nuts and flax seeds. Put some seeds aside for later sprinkling.
- Put a handful of seeds in the mold.
- Dissolve the cube of yeast in 500ml of lukewarm water. To do this, first crumble it and then stir it with a whisk.
- Mix the spelled flour with the remaining grains and add the dissolved yeast mixture.
- Add the salt and apple cider vinegar and knead everything together for at least five minutes.
- Pour the dough into the loaf pan and sprinkle with the other grains.
- Bake the bread in the preheated oven for about 45 minutes.
Sources: Bread Institute, PNAS