Easy bread recipe

Bread:

ityms: 300 grams of bread flour, 100 grams of spelt (epautre) flour, 100 grams of oat flakes (oatmeal should be good as well) non instant variety, around 50 grams of leainsaadmehl or seeds (sunflower, linseed, sesame etc..) . 40-50 cl of warm (hand warm) water, 1 tablespoon of sugar or honey to add to water, 2 teaspoons dried yeast. Extra flour (and olive oil in option if you want) for kneading.
Mix warm water with dried yeast and sugar/honey to activate it, let it wake up.Put dry ingredients and a generous pinch (you need some, but not too much, 1 teaspoon should be OK) of salt into bowl, leaving out the leinsaadmehl or seeds and make a well. Add about 30cl of water/yeast mixture into well and use a wooden spatula (flat spoon) to mix in it, add more water as needed until the dough is soft and slightly sticky, it should remain sticky do not add extra flour if possible.
Let rise until doubled and a bit in bulk, covered with a damp cloth. usually around 45mins to 1 hour.
Beat down and take out of the bowl and place onto floured work surface. Knead for 10 minutes and dough should get soft and elastic. Add flour as needed, after about five minutes switch to olive oil if you want, this will make the dough very pliable but may need a bit of extra work to stretch out the dough.
About three minutes or so from the end you can start adding the Leinsaadmehl, or if using nuts add right at the end kneading just enough to spread them evenly throughout the bread.
Once dough feels ready, shape it, making sure you don’t leave ‘cracks’ in it through folding the dough as this will cause the bread to break at the seams when you cut it after baking. Roll bread in the oatsflakes or nuts as you finish shaping it. Place in lightly greased baking tin and let rest/rise until a bit less than doubled.
Score bread using very sharp non-serrated knife (single slit along top, hatch pattern, all is OK).
Place into preheated oven at 220celsius (210 if using convection, ie fan blown oven) and place pan of boiling water in bottom of over. (best place in empty pan already in the oven and then pour from kettle taking care of the steam). Take pan out very carefully after ten minutes of baking. Reduce heat to 200 or 180 for convection oven. All in all the bread will need baking for 45-50 minutes, usually 50, tapping bottom of pan should produce a hollow sound. If unsure, bake a bit longer.
Remove from oven, let cool in pan for 10 minutes then take out and let cool down on rack.
This is a very simple way to make bread and seems to work quite well and allows for a lot of experimenting with ingredients and rising times/ yeast quantities to see what you like.
Pics to follow once I find them (a bit pictorially disorganized for the moment!) :-/