This is adapted from the German TMX version of “Everyday Cooking”. I just left out the spices (allspice and coriander) and it’s the first loaf of bread from that cookery book that I’ve been happy with. My first experiments were crumbly and ended up being zapped in the TMX to make breadcrumbs for Hungarian dumplings.
100g sunflower seeds
Fresh yeast (40g) or equivalent in dry yeast
2 tsp sugar
2 tsp salt
1. Grind the spelt in two batches in the TMX, each for 1 m/sp 10.
2. Add spelt flour and all other ingredients to TMX and knead 5m/dough speed and push down dough with spatula if necessary.
3. Pour dough into a greased bread tin (30x13cm). I lined my bread tin with greaseproof paper to guarantee that I could get the bread out of the tin later. Allow to rise in a warm place for about 30 minutes (I just let it rise under a clean dishcloth until the dough reached the top of the tin).
4. Bake in a preheated oven at 250C for 20 minutes. Then reduce the heat to 200C and bake for a further 30 minutes.
5. Remove from tin and allow to cool on a cooling rack.