Good ingredients, an honest dough – and time.

Great recipe submission from@happy_safran_kitchen, baked inmyromy Multi-Roaster.

We especially love this bread because it's so simple. Wonderfully fluffy inside, deliciously crispy on the outside – and made with ingredients you almost always have at home.

The dough is briefly kneaded, left to rise, and transforms in the myromy roasting pan in the oven into a bread that simply tastes delicious.

TheWesterwald ceramicsIt creates an ideal steam space and gives the bread exactly what it needs: tension for the crust, moisture for the crumb.

The roasting pan can also be easily preheated – a feature that makes this ceramic unique and baking extremely easy and reliable.

Ingredients

• 550 ml water

• 6 g fresh yeast

• 600 g spelt flour type 1050

• 200 g wholemeal spelt flour

• 20 g sunflower seeds

• 20 g flaxseed

• 15 g salt

Mix water and yeast in a large bowl until the yeast has completely dissolved.

Add both types of flour, sunflower seeds, flax seeds and salt, and knead everything into a smooth dough.

Let the dough rest, covered, until it has significantly doubled in size.

Then carefully place it on the work surface, gently apply tension and shape it into a loaf.

Lightly moisten the dough with water, sprinkle with additional seeds if desired, and cut into it.

In themyromy roasterlay and in thecold ovenpush.

At235 °C top/bottom heatapproximately60 minutesbake.

Remove the bread from the oven, let it cool completely – and enjoy.

Good succeed!