If you happen to know a German, you likely know about our obsession with bread. Making this one feels like cheating though.
I don’t know Gerda, but my aunt does – she provided the base recipe for this nut bread that has spread among my family in all kinds of variations. Making it feels like cheating, because you just through everything in a bowl, mix it for like 2 minutes and then you put it straight into the non-pre-heated oven for baking. No extensive kneading, no rise-time, no window-pane-test involved. Basically you don’t have any excuse for not making your own bread anymore!
500g whole spelt flour
80g of shredded flaxseed (get shredded, your body can’t break down the husk and all the good nutrients go out again unused!)
100g of nuts of your choice (I use hazelnuts and if I feel fancy I even peel them in advance; you can also use walnuts or basically any type of nut you like)
2 teaspoons of salt
2 tablespoons of apple cider vinegar
1 pack of dry yeast
1/2 pack of dry sourdough starter (failed to grow my own one so far! Instead you can also use another pack of dry yeast)
500mL lukewarm water
- Prepare a baking pan by greasing it
- Dissolve the yeast and the sourdough powder in the water and mix in all other ingredients until everything is evenly dispersed
- Transfer the dough into the baking pan and bake at 200 degrees celsius for about one hour