Cold Oven No Proof Yeast Wholegrain Spelt Bread

There is no need to wait for the formed loaf to reach room temperature, or to proof it, and you don't even have to preheat the oven. Thanks to Expressbacken-Martina Kiel, Karola Wiedemann
©angiesrecipes for this easy and nutritious wholegrain bread recipe.
All you have to do is to stir everything together until well combined and dump it into the baking pan that's lined with parchment paper. Bake for an hour and breakfast is ready.

580 g Organic wholegrarin spelt
60 g Sunflower seeds
60 g Sesame seeds
60 g Flaxseed
2 tsp Salt
40 g Fresh yeast
600 ml Lukewarm water
3 tbsp Raspberry vinegar

Whisk together wholegrain spelt flour, seeds, and salt. Make a well in the center of dry ingredients and crumble the fresh yeast into the middle.
Slowly stir in water and raspberry vinegar. Mix with a tablespoon until well combined. Place the dough into a 30-cm loaf pan lined with parchement paper.
Place it in the middle of cold oven and turn on the fan-forced oven to 180C/350F. Bake the bread for 60 minutes.