Ayurvedic power bread: Homemade spicy spelt bread!

Ingredients for the Ayurvedic spelt bread:

• ½ cube (20g) fresh yeast

• 500ml warm water

• 260 g whole grain spelt

• 150 g spelt flakes or oat flakes

• 60 g sunflower seeds

• 50 g pumpkin seeds

• 50 g linseed

• 2 tsp rock salt

• ½ tsp caraway seeds

• ½ tsp whole fennel

• ½ tsp whole coriander

• 2 tbsp cloudy apple cider vinegar

• 1 tsp sunflower oil

Preparation:

1. Crumble the yeast into the lukewarm water, stir a little and allow to activate briefly. Line a loaf pan (25 cm) with baking paper.

2. Grind the spices and add them to the dry ingredients. Mix everything together, add the apple cider vinegar and yeast water.

3. Knead in a food processor for about five minutes until it forms a dough, then pour it into the loaf pan and spread it out evenly. Leave the dough to rest in a warm place for an hour. Add a few oat flakes or sesame seeds and brush with a little oil.

4. Bake at 200°C top and bottom heat for 60 minutes. Remove the bread from the tin and allow it to cool completely.

5. Toast the bread briefly before you want to enjoy it. This will help your body digest it better.

My dosha tip: Bread is rarely found in Ayurvedic cuisine, as it is considered difficult to digest and dry. The best way to counteract this is with vegan spreads (e.g. avocado spread) or jam. Bread is most suitable for Pitta.