.No bread in the house, with a holiday and Sunday right one after the other 😳 ..so TV chef Thomas Martin’s recipe came in just at the right time! Simple, foolproof, and quick! 👏 600 g lukewarm water 5 g fresh yeast or 1 packet dry yeast 30 g pumpkin seeds 20 g flaxseeds 80 g rolled oats 300 g whole-grain spelt flour 260 g spelt flour 12 g salt 2 tbsp olive oil 30 g sesame seeds for sprinkling * I deviated from the recipe by using 100% whole-grain spelt flour, and I also added the following spices. * 1 tsp blue fenugreek powder * 1 tbsp apple cider vinegar Preparation Combine all ingredients in a bowl and mix just until everything is combined. (Spelt flour doesn’t tolerate prolonged stirring or kneading!) Pour the dough into a greased loaf pan (butter the loaf pan and sprinkle with rolled oats), cover, and let rest for 1 hour. Then bake in a preheated oven at 220 °C (top and bottom heat) with steam for a total of about 45–50 minutes. After 20 minutes, release the steam and finish baking the bread. After baking, remove from the pan and let it cool completely on a wire rack This bread 🤤 went straight to our hips without any detours 🫣 ...Thanks to a shopping mistake, I have too much Type 550 wheat flour at home (when you’re too dumb to read the package label 😳) ...So I baked it again using a 50/50 mix of whole-grain spelt flour and Type 550 wheat flour, plus anise, fennel, and caraway: also delicious 🤤 Photos 1 & 2 show the second loaf Photo 3: The 100% whole-grain bread