WHOLE WHEAT BREAD WITH SEEDS 🌻

Mix the spelt and rye flours, the yeast and two large glasses of water (a little warm), salt and knead hard until we get a dough texture.

Let stand for more than 2 h (I left it for 2 h and the rest of the night in the refrigerator) covered with a cloth.

Add the seeds (if we wet the bread beforehand we avoid them falling out later) and bake (200 degrees 10 min and 170 degrees 20 min) and tachannnnnn