Einkorn Spelled Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 14 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 100 g flour, (wholemeal einkorn flour)
- 150 ml buttermilk
- 1 g yeast
For the dough: (main dough)
- 200 g flour, (wholemeal einkorn flour)
- 100 g spelled flour, T 1050
- 100 g spelled flour, T 630
- 20 g yeast
- 1 tablespoon water, lukewarm
- 1 ½ teaspoon salt
- 150 ml water, lukewarm
- 0.5 teaspoon ½ coriander, acc.
- seeds
Print Recipe
Pin Recipe Instructions
- For the pre-dough, mix all the ingredients together and cover and leave to stand for 12-16 hours at room temperature.
- Dissolve the yeast in 1 tablespoon of warm water.
- Knead all ingredients in the food processor (dough hook) on low setting for 5 - 10 minutes to form a smooth dough. Cover and let rise in a warm place for 1 hour. Knead again vigorously by hand and place in a floured proofing basket. Leave covered for another 40 minutes until the volume has increased significantly. Carefully fall onto a baking sheet lined with baking paper and cut the surface several times. Bake in the preheated oven at O / U 240 ° on the second rack from the bottom for 15 minutes, switch the temperature back to 180 ° and bake for another 25 - 30 minutes (tapping test).
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