This crispy, airy spelled rice bread will inspire you. You can put it together as you like – there are no limits to your creativity. Today we show you our favorite variant.
- 400g wholemeal spelled flour
- 200g cooked whole grain round rice
- 50g pumpkin seeds
- 25g sunflower seeds
- 25g flaxseed
- 2 tbsp psyllium husks
- 3 tbsp flaxseed oil
- 1 teaspoon sea salt
- 350ml water
You need a baking pan – square or round, whichever you prefer – line it with baking paper, or coat it with coconut oil and spread some spelled flour.
In your oven, slide the baking sheet onto the lowest level and fill it with plenty of water. Preheat your oven to 180 degrees. You will need a glass cover for the bread later – so that the bread can be baked in steam.
Put all the ingredients – except for the water and wholemeal spelled flour – in a large bowl and mix them together. Next you add the water and finally the whole spelled flour. Process everything into a “bread dough” and knead it properly with your hands.
If the dough is too moist, add some wholemeal spelled flour, or if it is too dry, add a little more water.
Now evenly fill the dough into the baking pan and put it in the oven for 90 minutes. When the bread is done, take it out of the baking pan and place it upside down on the wire rack for another 5-10 minutes.
You can cut and top the bread as you like and now enjoy it and let it taste good. Our tip: Coat a slice with coconut oil and add a pinch of sea salt.
The bread keeps covered for about 3-4 days.