Crispy Spelled Country Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 5 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 425 g spelled flour, type 1050
- 75 g rye flour, type 1150
- 10 g yeast, fresh
- 15 g salt
- 300 ml water, lukewarm
- Bread spice mix, coriander, caraway seeds
Print Recipe
Pin Recipe Instructions
- Mix the flours in a bowl and make a well in the middle. Dissolve the yeast in 2 tablespoons of lukewarm water, pour into the recess and cover with a little flour. Cover and let rise in a warm place for 2 - 3 hours.
- Knead with salt, spices and water. Let the dough rise for another 75 minutes, kneading twice by hand in between.
- Put the dough in a proofing basket or shape a loaf and let rest for 20 minutes.
- Place on a baking sheet lined with baking paper, cut crosswise and bake in the preheated oven at 250 ° C top / bottom heat on the 2nd shelf from the bottom for 15 minutes, switch down to 180 ° and bake for another 20 minutes (make a tap test).
- The bread weighs 750 g.
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