Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g rye flour, type 1150
- 100 g spelled flour, type 1050
- 300 g wheat flour, type 405
- 0.5 ½ pack dry yeast
- 1 handful almond (s), salted, chopped
- 1 handful flax seeds, crushed
- 2 teaspoons salt
- 1 tablespoon sugar
- 300 ml whey
- olive oil
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients together well. Warm up the whey and gradually add the whey to the flour mixture.
- Knead the dough for at least 10 minutes, cover the lump of dough with a cloth and let rise in a warm place for 30 minutes, until the dough has roughly doubled.
- Do not knead again, but shape a loaf with floured hands and place on the baking sheet lined with baking paper. Let rise for another 20 minutes while preheating the oven to 220 ° C.
- Score your dough and spray it with water.
- Put a bowl of hot water in the stove and bake the bread for about 45 minutes. After about 10 minutes, reduce the temperature to 190 ° C.
- For a nice crust, you can brush the surface with olive oil after baking.
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