125 g of Molino Rossetto whole wheat flour
125 g of Molino Rossetto organic spelt flour
70 g of mother yeast
130 g of mashed apple
60 g of water
20 g of Molino Rossetto diastase malt
10 g of maple syrup
30 g of Molino Rossetto pumpkin seeds
1 tablespoon of Molino Rossetto flax seeds
3 g of salt


For mashed apple. Peel and cut two apples, add 3-4 spoons of water and bring it to boil. Cook for 10 minutes, squeeze with a fork and let it cool.

Knead by hand or with a stand mixer the whole wheat and spelt flour, the mother yeast, the diastase malt, maple syrup, the warm mashed apple, water and salt for 5-7 minutes.

On the floured pastry board spread out the dough. In the centre add all the seeds and knead until all the seeds will be blended. Make a pat, cover it with a wet rag or clingfilm, and let it rise to a temperature of 24°C.

When the dough will be doubled in size (4-5 hours or so) cut the surface.

Preheat the oven to 240°C, lay the bread down on the baking tray with some water and bake for 15 minutes. Decrease the temperature to 220°C and bake it for 25 minutes. Let it cool on a grill.

Recipe and photos by Marta e Mimma of Naturalmentebuono.

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