Spelt flour and Sunflower seed Bread

I got some lovely sprouted spelt flour. Actually, I don't know if it's lovely. It seems fine. The loaf turned out well. From all accounts, sprouted grains are better.  But hey, I'm taking someone's word for it. As far as I'm concerned, it may be true, but I haven't done enough research to know. I made this bread with pea protein and chia seeds, because I like to add magical powers to my bread. Magical powers like blood sugar stabilization and hunger quenching. And the sunflower seeds are just adorable in it. Gooooooooood bread.


Making this bread doesn't give me the same satisfaction as making sourdough ... but it whips together very quickly, and can be made with only a few hours to go. Sourdough requires a lot more work. It's practically a relationship.

This bread is missing the alchemical awesomeness of sourdough, and the heady rush of harnessing the powers of airborne wild-yeast, but it's very nice bread all the same.

ingredients:

1 1/2 cups water
3 tsp bread yeast

2 tsp sea salt

1/4 cup pea protein powder
1/4 cup ground white chia seeds

3 to 3 1/2 cups spelt flour

1 cup sunflower seeds, raw but not in the shell


directions:

1. combine the sea salt, pea protein, and chia seeds with the spelt flour and the sunflower seeds
2. add in the yeast and the water
3. turn on your mixer, using the kneading hook
4. or mix by hand! and then knead!! it's fun!!
5. add flour if the mixture is too wet
6. the texture should be elastic and clammy rather than sticky
7. form into a lovely loaf and plonk it into a parchment lined baking pan
8. allow to rise for a few hours in an oven with only the light on, whilst covered with a damp cloth
9. bake at 345 for 45 minutes