Einkorn Emmer Bread with Mixture Of Grains
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the pre-dough:
- 200 g einkorn (whole rain)
- 200 g emmer flour (whole rain)
- 100 g yourt
- 300 g water
- 3 g yeast
For the main dough:
- 300 g whole wheat flour
- 200 g wholemeal spelled flour
- 250 g water, up to 300
- 15 g salt
- 2 tablespoon sesame seeds
- 2 tablespoon flaxseed
- 2 tablespoon sunflower seeds
- 2 tablespoon poppy seeds
- 2 tablespoon pumpkin seeds
- 10 g yeast
- 2 tablespoon grapeseed oil or rapeseed oil
Print Recipe
Pin Recipe Instructions
- Prepare the pre-dough the day before or three hours before the start of baking, stir all ingredients well and cover.
- After the waiting time, mix all the ingredients from the main dough with the ingredients from the pre-dough and knead until a homogeneous dough is formed. Work according to stretch and fold and shape into a loaf. Put in a proofing basket. Cover and let rise in a warm place for 1.5-2 hours.
- Preheat the oven to 220 degrees. Shoot in under the steam and immediately switch down to 200 degrees and bake for about 50 minutes. Cooking test with core temperature or tapping test.
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