A hearty and flavorful whole grain spelt bread with a nutty twist, perfect for any occasion.
Toast the sesame seeds in a dry pan until fragrant, then set them aside to cool.
Toasting the seeds enhances their nutty flavor, adding depth to the bread.
Grease a loaf pan with a bit of oil or butter to prevent sticking.
Ensure even greasing to make it easier to remove the bread after baking.
Dissolve the yeast in half a cup of warm water and let it sit for 5 minutes until frothy.
Using warm water activates the yeast effectively, ensuring a good rise.
In a large mixing bowl, combine the spelt flour, salt, and all the seeds.
Mixing the dry ingredients first ensures even distribution of the seeds.
Add the yeast mixture, remaining water, and vinegar to the dry ingredients, mixing until a smooth dough forms.
Mix until no dry flour remains for a consistent dough texture.
Transfer the dough into the greased loaf pan and let it rise in a warm place for about an hour.
Cover the pan with a damp cloth to prevent the dough from drying out.
Preheat the oven to 480°F (250°C) while the dough is rising.
Preheating ensures the oven is at the right temperature for baking.
Bake the bread in the preheated oven for 15 minutes, then reduce the temperature to 390°F (200°C) and bake for an additional 45 minutes.
Reducing the temperature prevents the crust from burning while the inside cooks.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the bread on a wire rack prevents the bottom from becoming soggy.
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