200 g spelt seeds (or Dinkle in German, should you happen to be looking for them in CH )
50 g buckwheat seeds (Buchweizen in German)
280 g wholemeal flour
1 pkt dried yeast (1Tbs) or 25 g fresh yeast
50 g rolled oats
40 g pumpkin seeds
40 g sunflower seeds
40 g linseeds
100 g sprouted seeds
30 g honey
30 g olive oil
2 tsp salt
500 ml luke warm water
Grind the seeds on speed 9 or 10 for 30 to 60 sec, add remaining ingredients and knead on interval speed for 3 min. Transfer to a well greased tin (I use a 25 -30 x 10 cm expandable form), top with a mixture of extra seeds. Allow to rise for about 30 to 45 min, in a warm place.
Bake for 30 to 35 min in a preheated oven, 200 °C.
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