This wholemeal emmer and rye bread is a bread that can be very quickly made, placed in a bread baking tin into the cold oven and then baked. Because it is made with wholemeal flour and is enriched with good seeds, it is high in fiber and good for the stomach and intestines. Our kids love it. It tastes excellent and every time a little different, because you can combine all different kinds of seeds. I like to take combinations of sunflower seeds, sesame seeds, golden or brown flax seeds, pumpkin seeds or even hemp or chia seeds.
800 grams of wholemeal emmer flour
400 grams of wholemeal rye flour
1 cube of fresh yeast
4 tablespoons of honey
6 tablespoons of apple cider vinegar
1 level tablespoon of salt
240 grams of mixed seeds (sunflower seeds, sesame seeds, flax seeds)
1200 grams of lukewarm water
Some extra seeds to sprinkel over the bread
1. Use emmer and rye grains if possible freshly ground in a mill.
2. Put the emmer and rye flour in a bowl.
3. Crumble a cube of yeast into a well in the middle of the flour, add the honey, mix with some of the lukewarm water and let it rest for a moment.
4. Add the apple cider vinegar, the salt and the seeds and mix everything well with the rest of the lukewarm water with a wooden spoon.
5. Pour the relatively thick dough evenly high into two well-greased loaf tins.
6. Place in the cold oven on the wire rack on the middle rail, heat the oven to 220°C and bake for 30 minutes.
7. Reduce the heat to 200°C and bake the two loaves of bread for another 25-30 minutes.
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