Spelt & Rye Bread

What do you do when there's a feisty rainstorm outside on a Sunday (when everything is closed)? Well, you bake. But what can you make then when you don't have sugar, yeast, chocolate or cocoa (and everything is closed...)? Well, now that is a whole different ballgame.

Enter recipe.*

Generally, I am sceptical towards yeast-free breads, mostly because they've come out of the oven stone-hard, flat and frankly tasteless. Then, lo and behold, I found this recipe in my grandmother's tattered old recipe book, and I knew I had to try. It just felt right. Throughout the years, this has been my staple yeast-free bread, but I've added bits and bobs to the original and filled it with things I really love. A favourite ingredient of mine is spelt; besides being tasty, it is one of the best grains around for those who find wheat hard to digest. I'm also a huge fan of seeds, so you'll find lots of those in there as well.

There is nothing fiddly about this bread – just add all ingredient in a giant mixing bowl and blend together. Then divide the dough into two, place in bread moulds and

chuck them in the oven. Perfect!

*Obviously this bread wasn't baked on Sunday, as the rain blocked the few rays of sunshine left on this corner of Earth. It was made quite a long time ago, but I'm nothing if not a procrastinator.

Spelt and Rye Bread *Ingredients* 2 dl. whole-spelt flour 5 dl. spelt flour 1 dl. oats 1 ½ dl. spelt bran 1.75 dl. rye flour 1 ½ dl. rye kernels 1 dl. sesame seeds 1 ½ dl. flax seeds 1 ½-2 dl. sunflower seeds 1 ½-2 dl pumpkin seeds 2 tsp. salt 5 tsp. baking soda 1 litre soured milk ½ dl. maple syrup In bowl, mix all the ingredients together to form a dough. Divide the dough in two and place each in individual, buttered bread moulds and bake on the lower rack at 175°C for about 1 ½ hour.

Speltbrød med rug *Ingrediensar* 2 dl sammale speltmjøl 5 dl speltmjøl 1 dl havregryn 1 ½ dl speltkli 1,75 dl grovt rugmjøl 1,5 dl klemmde rugkjernar 1 dl sesamfrø 1,5 dl linfrø 1,5 – 2 dl solsikkekjernar 1,5 – 2 dl gresskarkjernar 2 ts salt 5 ts natron 1 l skummet kulturmjølk ½ dl lønnesirup Bland alle ingrediensane saman i ein bolle. Hell røra i to smurde brødformer og steik i nedre rille ved 175°C i omlag 1 ½ time.