No this is not bread that gives a fabulous toast but bread that is perfect to use to make toast. I have craved toast with jam with my tea, which is such Swedish thing. My friend Jess who also is Swedish came over for a tea, toast with jam breakfast this morning. I served two kinds of jam; one citrus and one vanilla-basil-strawberry jam. The bread is crusty with tons of flavors from the seeds. This bread you really have to work on the dough but then don’t knead the bread after rising.
1 packaged dry active yeast
2 ½ cups warm water
3 tbsp honey
½ cup olive oil
½ tbsp. salt
1 ½ cups whole wheat spelt flour
5 cups white spelt flour or use all-purpose flour
½ cup mixed seeds (I used hemp and pumpkin seeds)
Combine flours, salt and yeast in a large bowl or eve better in a kitchen aid. Blend water, honey and oil in a small bowl and stir until honey has dissolved. Add that to the large bowl and begin work the dough really well for at least 10 minutes by hand or 5-10 minutes by machine. Add more flour if the dough seems very sticky. You should end up with dough that is elastic and lets go of the bowl easily. Cover bowl with a towel and set to rise for 30 minutes.
In the mean time use butter to grease two loaf pans and sprinkle half of the seeds in the bottom of the pans. Leave half for the top.
Remove dough from bowl and place on a surface with some flour. Be very careful here because you don’t want to knead this dough. Divide dough in half and shape each pieces carefully to a loaf. Place in loaf pans and cover with towel to rise again for 30 minutes.
Preheat oven to F400.
Cut two exes in each loaf top, brush with water and sprinkle remaining seeds over. Bake for 25-30 minutes. Brush water over two times during baking to make the top nice a crusty. The loafs should be golden brown when done. Remove loafs from pans and cool loafs down on a wire rack
