Summary

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

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Instructions

1. Mix all dry ingredients together well. Warm up the whey and gradually add the whey to the flour mixture.
2. 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.
3. 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.
4. Score your dough and spray it with water.
5. 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.
6. For a nice crust, you can brush the surface with olive oil after baking.