Multi-Seed Spelt Bread with Buttermilk

I made quite a few breads recently that can be done relatively quickly, but I believe nothing can beat this one: Done in well under 3 hours all in! There are a lot of seeds in grains in this bread making it very flavorful even without sourdough or longer fermentation times.

Main Dough

• 225g (8 oz) light spelt flour
• 110g (3 7/8 oz) cracked wheat
• 110g (3 7/8 oz) rye meal
• 45g (1 1/2 oz) flax seeds
• 45g (1 1/2 oz) sesame seeds
• 70g (2 1/2 oz) sunflower seeds
• 450g (1 lb) buttermilk
• 80g (2 3/4 oz) molasses (I used agave syrup instead)
• 55g (2 oz) yeast
• 9g (1 1/4 tsp) salt
• oat flakes to sprinkle in pan and on top

Mix buttermilk with syrup and yeast and warm up (lukewarm). Combine all dry ingredients and mix it up a little. Pour over buttermilk and stir well with a spoon. The dough is pretty liquid, so mixing with a spoon is not an exhausting task. Cover and let rest at room temperature for 1 hour.

Grease a 26cm (10") baking pan with butter and sprinkle in oat flakes. Fill in the dough and sprinkle oat flakes on top.

Preheat oven to 220°C (430°F).

Place baking pan on the middle rack, spray a lot of water into the oven and bake for 15 minutes. Then open the oven door to let out steam, close and reduce temperature to 200°C (395°F). Bake for another 75 minutes. If bread turns too dark cover with parchment paper (I did for the last 20 minutes or so).

Let cool on cooling rack.

Based on recipe by Bernd Armbrust, published by GU in the book "Brot". I left out the sprouting grains and reduced all amounts by 10% as I don't have the 30cm (11 1/2") baking pan the original recipe called for.