Whole-grain spelt bread in the KPC-150 pressure cooker. Quick and delicious whole-grain spelt bread with sunflower and pumpkin seeds.
Menu:
Cake - 1 hour
Ingredients:
500 g wholemeal spelt flour
450 ml lukewarm water
2 sachets of dry yeast or 1 cube of fresh yeast
75 g sunflower seeds
75 g pumpkin seeds
2 teaspoons salt
2 tbsp apple cider vinegar
1 pinch of sugar
Preparation:
Grease and flour the baking pan provided with the appliance. Mix the yeast with the water. Combine all other ingredients in a bowl and then add the yeast water. Knead everything thoroughly. Pour the dough into the baking pan and place the lid on top. Fill the inner pot of the KPC-150 with water up to the 2 mark and place the steamer grid inside. Place the baking pan on top and close the appliance properly. Then press "CAKE" in the menu and bake for 1 hour. The timer only starts counting when the correct pressure is reached in the appliance. A signal will sound at the end of the cooking time. Now carefully release the pressure. The lid can only be opened once all the pressure has dissipated. After opening the lid, remove the baking pan using a towel or oven mitts and place it on a heat-resistant surface. Then remove the lid from the baking pan and let the bread cool slightly in the pan. Then open the baking pan and place the bread on a baking rack to cool completely and also remove the bottom lid of the baking pan.
Due to the condensation of water during the baking process, the bread's surface will be slightly moist after baking. This will dry naturally after cooling. If you'd like the top of the bread a bit crispier, you can place it in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15-20 minutes. We did this with our bread. Enjoy!
