If you like Pumpernickel bread you will like this bread even more … read on…. !
On a recent trip to Austria we stayed at this really nice hotel at Weissensee (www.forellemueller.at). A gorgeous place, wonderful hosts plus their food was outstanding and the Weissensee region is pretty much Paradise at any season!
The Hotel offered some classes on cooking or baking so I attended one mini lesson in making this really tasty bread which was always availabe on their breakfast buffet!
This will be probably the easiest bread you’ll ever make! I like it also because it is, and stays, moist for a long time and does not turn dry the next day already like some other breads tend to do. This is the recipe and how it’s done:
First Grease a loaf form and put aside.
1 Tbsp. of dry yeast
1 Tbsp. of honey or sugar
1/2 dl luckwarm water
in a cup and set aside so it can start working.
Meanwhile in a large bowl mix:
3 1/2 cups of dark spelt flour
2 teaspons of salt (I use Himalayan if you are wondering about the pink color)
3 Tbsp. flaxseeds (ground preferably)
3 Tbsp. Sesame seeds
4 Tbsp. Sunflowerseeds
2 Tbsp. Pumpkinseeds
Mix well by hand and then add the yeastmixture, which by now should have at least doubled in size, and more warm water; a little at the time (I always mix with my right hand and with me left one I pour more warm water if needed).
This is what the dough will look like! Notice, it is very wet and sticky and that is what we want! Now you put the dough into the greased loafpan (no need to let the dough rise first!) and with wet hands or a spatula smooth it out a bit.
Now we put it into the COLD oven (again, we don’t let it go first) and turn the oven to 390 Fahrenheit for exactly 45 minutes. Take the bread out of the pan, flip it upside down and put it back into the oven for 10 more minutes. Let cool on coolingrack.
Because you made it this far; here are a few more images from the Weissensee region!
The Weissensee is Europe’s largest nature icefield with 25 Km groomed tracks on it; pretty impressive…