Whole wheat spelt bread

In a bowl, mix the flour, yeast, seeds and a teaspoon of salt.

Heat the water a little so that it is lukewarm, not too hot.

Put the dough in the oven and lower to 210°. Bake for 30-40min up and down heat.

When the bread is baked, take it out and let it cool for 30 minutes on a slit.

You can cut it in slices and freeze it to have it for several days, it keeps good.

Add the water and a tablespoon of oil to the flour mixture.

Knead everything, if you have a mixer it will be super fast, if not then with your hands. If you notice that the dough needs more water, add it.

Sprinkle flour on the table, I used whole wheat, and knead for 10 minutes.

Once well kneaded, let it rest, put a little flour in a bowl underneath, put our bread ball and sprinkle a little more flour, cover and put it in the oven turned off, resting for 2 hours.

After 2 hours, spread flour on the table and knead a little more to remove the air.

Let stand again for 15 minutes

Preheat the oven to 240°C and place a pan of water in the bottom of the oven.

Once the dough has rested, give it the shape you like and make some small cuts on the top.