400gspelt flour (wholemeal)~3.2 cups or or ~14.1 oz
100gwheat flour~0.8 cups or ~3.5 oz
1tbsp.salt
1tbsp.fennel seeds
1tbsp.caraway seeds
1tbsp.anise seeds
1pinchcardamomgrated
1tbsp.cocoawithout sugar
3tbsp.natural yoghurt
1handfulwalnuts
0,5literswaterlukewarm, ~2.1 cups or ~1 pint or ~17.6 fluid ounces
Notizen
First, dissolve the yeast with the teaspoon of sugar into a little bit of lukewarm water.
Then pound in a mortar the fennel, anise and caraway seeds. If you do not have a mortar at home, it also goes without crushing.
In a bowl, mix the flour with the spices, cocoa and yogurt.
Then add the dissolved yeast.
Finally, pour the water to the dough and stir well with a wooden spoon. The dough is a little more liquid than the usual bread doughs, but do not worry, it will work out. ;)
Allow the dough to rest for 5 minutes.
Now the nuts are added. (Works with all kinds of nuts, pumpkin seeds, sunflower seeds, sesame and so on ...)
Put the dough into a loaf pan. The amount of the recipe is enough for a loaf pan sized about 30x10x10cm. {appr. 12x4x4 inches}
For this bread, the oven must not be preheated, bake it at 200°C {~390°F} with circulating air for about 60 minutes.
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April 19, 2016
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen