• 540 g of lukewarm water

• ½ cube of yeast (20 g)

• 200 g wheat flour type 1050

• 200 g wholemeal rye flour

• 200 g wholemeal spelled flour

• 200 g spelled flour type 630

• 2 teaspoons of salt

• 1 teaspoon herbal salt

• 3 teaspoons of dandelion honey (homemade), alternatively honey

• ½ teaspoon bread spices (homemade)

• 1 teaspoon of baking malt (alternatively sugar)

• 1 pinch of citric acid

• 50 g sunflower seeds

• 30 g pumpkin seeds

• 20 g sesame seeds

• 20 g of flaxseed

1. Mix the water, dandelion honey and yeast well in the middle stainless steel bowl of Pampered Chef.

2. Lightly grease the Pampered Chef's large stainless steel bowl.

3. Add the remaining ingredients to the middle stainless steel bowl and work into a dough for 5-6 minutes. Pour the dough into the prepared, large stainless steel bowl and let it rise with the lid closed in the oven at 45 degrees C. for 1.5 hours.

4. Oven master flour a little.

5. Place the dough on the dough base lightly floured with the Streufix, fold it up several times and shape it into a loaf of bread. Attention, the dough is very sticky and a lot of flour has to be spread on the dough base with the Streufix when folding, until the dough no longer sticks. Place the loaf of bread in the oven master, dust with flour and cut into it. Put the oven master lid on and place it on the lowest rack in the cold oven and bake for 60 minutes (230 ° C).

6. Carefully remove the oven master lid, brown the bread for 15 minutes without the lid (230 ° C), carefully remove it from the oven master and allow to cool on the Pampered Chef wire rack.

7. The bread tastes particularly good when it is slightly warm. The bread can be cut particularly well with the gray non-stick bread knife!